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Preheat oven to 350°F. In a small saucepan, cook kale in a small amount of boiling water for 8 to 10 minutes or until tender. Drain well in a colander.
Meanwhile, in a small skillet, heat 1 tablespoon oil over medium heat. Add onion and celery; cook for 4 to 5 minutes or until tender.
In a large bowl, combine cooked kale, onion mixture, beans, tomatoes, prosciutto (or ham), 2 tablespoons breadcrumbs, sage, garlic and pepper. Transfer mixture to an ungreased 2-quart casserole. In a small bowl, combine the remaining 2 tablespoons breadcrumbs and the remaining 1 tablespoon oil; sprinkle over bean mixture.
Bake, covered, for 20 minutes. Uncover and bake about 10 minutes more or until heated through.