Prosciutto with Kale & Cannellini Recipe
Oberon Chardonnay, Los Carneros

Pair with Oberon Chardonnay

Servings: 6


1 bunch kale
30 oz canned cannellini white beans, rinsed and drained
3 Tbsp olive oil - divided
1 shallot, diced
2 oz prosciutto, finely minced and shredded
1/2 cup red wine

Prosciutto with Kale & Cannellini


Heat water in a large covered pan with a steamer basket inside.

Wash and dry kale. Remove the center stem of each leaf. Coarsely chop the kale. Toss the kale with 2 Tbsp olive oil and season with salt.

Steam the kale for 5 minutes. Remove immediately and place into a large bowl to cool.

In the meantime, in a large skillet heat 1 Tbsp olive oil over medium heat. Cook shallots until softened, about 3 minutes. Add prosciutto to the skillet and cook until it becomes fragrant. Add the beans and gently stir to coat them. Add the kale and wine.

Lower the heat and cook for 15 minutes or until warmed through and the wine is absorbed.


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