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Prosciutto, kale & butter bean stew

Prosciutto, kale & butter bean stew served in bowls

Prosciutto, kale & butter bean stew

Name: Prosciutto, kale & butter bean stew
Prep time: 5 min
Cook time: 20 min
Total time: 25 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

Sophie Godwin – Cookery writer

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Serves 4

Easy

Prep: 5 mins

Cook: 20 mins

A star rating of 4.8 out of 5.39 ratingsRate

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Whip up this healthy stew in just 25 minutes with prosciutto, kale and butter beans. It's a low-calorie, low-fat dinner with three of your 5-a-day

Gluten-free

Healthy

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal290

low
fat9g

low
saturates2g
carbs23g
sugars6g
fibre12g
protein16g
salt1.2g

Method

step 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 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.
step 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 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.

Recipe from Good Food magazine, December 2017

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A star rating of 4.8 out of 5.39 ratings

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