-Wash 1 bunch of Beira kale into fine slivers about 3-4 inches long.
-Chop 1 onion into small dice.
-Finely sliver 2 ounces of prosciutto.
-Heat 2 TBS extra virgin olive oil in a large saute pan.
-Add the onion and cook over medium heat until translucent.
-Add the slivered beira and cook for 5 minutes until beira is just wilted.
-Add the prosciutto and pine nuts and sautee for another minute.
-Sprinkle with the following:
Some red pepper flakes
Some wine vinegar
sea salt to taste