Remove the kale leaves from the stems and finely chop them. Discard the stems.
Finely chop the prosciutto and add to the kale.
Using a microplane, zest the clementine until you have about 1-2 teaspoons of zest. Add that to the kale.
Cut the clementine in half and squeeze the juice from each half into the kale.
Mince the garlic or put it through a garlic press, and add it to the kale
Add the olive oil, a couple pinches of salt and a couple grinds of black pepper. Mix well and set aside.