Name: Prosciutto, kale & butter bean stew
Prep time: 5 min
Cook time: 5 min
Yield: 4
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 -

Ingredients for - Prosciutto, kale & butter bean stew

1. 80g pack prosciutto , torn into pieces

2. 2 tbsp olive oil

3. 1 fennel bulb , sliced

4. 2 garlic clove , crushed

5. 1 tsp chilli flakes

6. 4 thyme sprigs

7. 150ml white wine or chicken stock

8. 2 x 400g cans butter beans

9. 400g can cherry tomatoes

10. 200g bag sliced kale

How to cook deliciously - Prosciutto, kale & butter bean stew

1 . Stage

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.

2 . Stage

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.