preparationIn a skillet on medium high add olive oil and prosciutto and cook until crisp, remove and reserve. Add in the stems of the kale only and the chicken stock, cook for 15 minutes or until tender, add in the leaves, cook for an additional 5 minutes. Remove and reserve.
Fill a large pot with cold salted water and the potatoes. Put a lid on it and let it come up to a boil. Once the water comes up to a boil add a handful of salt, remove the lid and let the potatoes cook until they are fork tender. Drain and put back into the hot pot.
Add the milk, butter and sour cream. Mash the potatoes using a potato masher until smooth. If it is too dry simply add a splash more of milk. Then using a wooden spoon add in the chives, parsley crispy prosciutto and the cooked kale. Add salt and pepper to taste.