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Preheat grill. While it warms up, tear or chop kale leaves into bite-size pieces and place in large salad bowl. Add pinch sea salt and a tablespoon olive oil and massage kale, kneading a minute or so until it softens.
Whisk together remaining olive oil and lemon juice, and season with sea salt and pepper, to taste. Set aside. Tear or cut prosciutto into small pieces.
When grill is reasonably hot, brush peaches very lightly with oil and grill, cut side down, until deeply caramelized.
Toss kale with prepared dressing and crumble feta on top. Add prosciutto and still-hot peaches, letting juices seep into kale. Enjoy with crusty bread.