Prosciutto, kale & butter bean stew


  • 80g pack prosciutto
      , torn into pieces
  • 2 tbsp olive oil
  • 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.

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