Kale, Chorizo & Bean Stew
This hearty stew combines the smoky flavor of chorizo with the earthy taste of cannellini beans and the delightful crunch of curly kale. A comforting and flavorsome dish perfect for a cozy evening at home.
— Constant Cookbook
Ingredients
- 1 onion , halved and sliced
- 1 garlic clove , thinly sliced
- olive oil
- 50g chorizo , chopped into pieces
- 500ml chicken stock
- 100g curly kale , chopped
- 1 x 400g tin cannellini beans , drained and rinsed
Instructions
- 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.
Yield
Serves 2
Nutrition
- Calories: 290 calories
- Fat Content: 9 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 23 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 12 grams fiber
- Protein Content: 16 grams protein
- Sodium Content: 1.2 milligram of sodium
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