Prosciutto, kale & butter bean stew (Serves 4)
80g pack prosciutto, torn into pieces
2 tbsp olive oil
1 fennel bulb sliced
2 cloves garlic, crushed
1 tsp chilli flakes
4 thyme sprigs
150ml white wine or chicken(veggie) stock
2 x 400g cans butter beans
400g can chopped tomatoes
200g bag sliced kale
Fry the prosciutto in a dry saucepan over a high heat until crisp, then remove half with a slotted spoon and set aside. Turn down the heat pour in the oil add the fennel with a pinch of salt. Cook for 5 mins until softened then add the garlic, chilli flakes and thyme, cook for a further 2 mins. Add the wine/stock and bring to a simmer.
Rinse the butter beans under cold water then add to the stew with the tomatoes, season well and bring everything back to a simmer. Cook for a further 5 minutes then stir through the kale. Once the kale is wilted ladle the stew into bowls, removing the thyme sprigs. Finish by topping each portion with the remaining prosciutto.