2 bunches Tuscan kale (stems removed) or Swiss chard (stems removed, chopped and saved)
1 tsp sherry or cider vinegar
salt and pepper
In a medium saucepan, combine the lentils, thyme, garlic, water, 1/2 tsp salt, and 1/4 tsp pepper and bring to a boil over high heat. Reduce the heat to medium and simmer, uncovered, until the lentils are tender but firm to the bite, about 15-20 minutes.
Meanwhile, in a frying pan over medium heat, cook the prosciutto until crisp. Let cool and then tear into small pieces.
In a medium pot over medium heat, warm the olive oil. Add the carrots, Swiss chard stems (if using) and onion, 1/4 tsp salt, and some freshly ground black pepper. Saute until the onion is very soft and lightly caramelized, about 15 minutes. Add the chopped kale or chard leaves and cook, stirring occasionally, until just tender and bright green.
Drain the lentils. Mash the garlic and stir back into the lentils. Add the cooked greens, vinegar, and 1/2 tsp salt and mix well. Serve warm topped with the prosciutto.
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