- Prosciutto, Kale & Butter Bean Stew.jpg (33.74 KiB) Viewed 150 times
Preparation time: 5 minutes
Cooking time: 20 minutes
Serves: 4
No nutritional information available.
Ingredients
- 80g pack prosciutto, torn into pieces
- 2 tbsp olive oil
- 1 fennel bulb, sliced
- 2 garlic clove, crushed
- 1 tsp chilli flakes
- 4 thyme sprigs
- 150ml white wine or chicken stock
- 2 x 400g cans butter beans
- 400g can cherry tomatoes
- 200g bag sliced kale
Method
1. Fry the prosciutto in a dry saucepan over a high heat until crisp, then remove half with a slotted spoon and set aside. Turn the heat down to low, pour in the oil and tip in the fennel with a pinch of salt. Cook for 5 minutes until soft, then throw in the garlic, chilli flakes and thyme and cook for a further 2 minutes, then pour in the wine or stock and bring to a simmer.
2. Tip both cans of butter beans into the stew, along with their liquid, then add the tomatoes, season well and bring everything to a simmer. Cook, undisturbed, for 5 minutes, then stir through the kale. Once wilted, ladle the stew into bowls, removing the thyme sprigs and topping each portion with the remaining prosciutto.
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