Creamy burrata, tuscan kale and cannellini stew
- 1 can (14 oz) cannellini beans
- 5 oz asparagus
- 5 oz burrata cheese
- 4 oz Tuscan kale
- 1 shallot
- 1 lemon
- a few basil leaves (fresh)
- 1 tbsp flaked almonds
- 1 tbsp cooking oil
- 1 tsp miso paste
- ½ tsp thyme (dried)
- ¼ tsp chili flakes
- salt and pepper (to taste)
Allergens are marked in bold.
Method
When asparagus is not in season, tenderstem broccoli can be used as a substitute.
1. Finely chop the shallot, trim and cut the asparagus into 2-inch pieces and roughly chop the tuscan kale.
2. Heat the cooking oil in a large pan over medium heat. Add the shallot and sauté until translucent then add the asparagus, and cook for another 3-4 minutes until it starts to soften. Add the tuscan kale, stirring occasionally, and cook until wilted.
3. Add the cannellini beans with their liquid along with the miso paste dissolved in 6 fl oz of boiling water. Let it simmer for 5-10 minutes stirring occasionally. Add more water in case it becomes too dry. Season with salt and pepper.
4. Add the chili flakes, thyme, lemon zest and juice to taste. Mix well then tear the burrata bowl over the top. Let it cook for a few 1-2 minutes.
5. Divide the stew between serving bowls. Garnish with fresh basil leaves and flaked almonds. Optionally drizzle a bit of extra virgin olive oil over the top and serve.
Nutritional Information
| Average nutritional values | Per serving (recipe serves 2) |
|---|---|
| Energy | 495 kcal |
| Fat | 27.9 g |
| of which saturates | 12.6 g |
| Carbohydrates | 25.6 g |
| of which sugars | 6.1 g |
| Fibre | 11.3 g |
| Protein | 16.7 g |