3 cups fresh kale
2 tablespoons olive oil
2 tablespoons Japanese rice wine vinegar
2 tablespoons soy sauce
3/4 teaspoon nutmeg
Trim the kale and wash well. Heat the olive oil in saute pan. Add the kale. Saute until soft, about 5 minutes. Remove from heat. Add vinegar, soy sauce, and nutmeg and mix well. Serve at room temperature on crostini with thin slices of prosciutto.