- 80g pack prosciutto, torn into pieces
Prosciutto is a sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 fennel bulb, sliced
Like Marmite, fennel is something that you either love or hate – its strong aniseed…
- 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
A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…
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.