-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

-Serve hot.