Ingredients 

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 

Method

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 and a pinch of salt.  Cook for five minutes until softened then throw in the garlic, chilli flakes, and thyme and cook for a further 2 minutes.  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 five minutes then stir through the kale.  Once wilted, ladle the stew into bowls, removing the thyme sprigs and topping each portion with the remaining prosciutto.