Prosci­utto, kale & but­ter bean stew

SERVES 4 PREP 5 mins COOK 20 mins EASY

BBC Good Food - - Easiest Ever -

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

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.

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.

GOOD TO KNOW low fat • low cal • fi­bre • vit c • iron • 3 of 5-a-day • gluten free

PER SERV­ING 290 kcals • fat 9g • sat­u­rates 2g • carbs 23g • sug­ars 6g • fi­bre 12g • pro­tein 16g • salt 1.2g

low fat and low cal £1.64 per serv­ing

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