Healthy winter recipe for 4 people, takes only 20 mins; recipe has prosciutto, olive oil, fennel bulb, garlic clove, chilli flakes, thyme sprigs, white wine, butter beans, cherry tomatoes and kale.
Prosciutto, kale & butter bean stew
Course: Healthy winter
Servings
4
servings
Prep time
5 mins
Ingredients
- Garlic Clove: 2 garlic clove, crushed
- Olive Oil: 2 tbsp olive oil
- Chilli Flakes: 1 tsp chilli flakes
- Cherry Tomatoes: 400g can cherry tomatoes
- Kale: 200g bag sliced kale
- Prosciutto: 80g pack prosciutto, torn into pieces
- Fennel Bulb: 1 fennel bulb, sliced
- White Wine: 150ml white wine or chicken stock
- Butter Beans: 2 x 400g cans butter beans
- Thyme Sprigs: 4 thyme sprigs
Directions
- 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 mins until softened, then throw in the garlic, chilli flakes and thyme and cook for a further 2 mins, then pour in the wine or stock and bring to a simmer.
- 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 mins, then stir through the kale. Once wilted, ladle the stew into bowls, removing the thyme sprigs and topping each portion with the remaining prosciutto.
