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Prosciutto, kale & butter bean stew served in bowls

Prosciutto, kale & butter bean stew

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Rating: 5 out of 5.21 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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
Nutrition: Per serving
HighlightNutrientUnit
low inkcal290
low infat9g
saturates2g
carbs23g
sugars6g
fibre12g
protein16g
salt1.2g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, December 2017

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Overall rating

Rating: 5 out of 5.21 ratings
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