Kale, pumpkin and bacon stew
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 1 pack rashers streaky baconfinely chopped
- 1 medium pumpkin or butternut squashpeeled and cut into small cubes (buy ready prepared cubes if you like)
- 3 shallotspeeled and halved
- chicken or vegetable stock
- 1 × 200g bag kalestalks removed and finely chopped
- ¼ pack parsleychopped
- toasted sourdough or breadto serve
Nutrition: per serving
- kcal225low
- fat16.5g
- saturates5.8g
- carbs5.5g
- fibre4g
- protein13.8g
- salt3.11g
Method
step 1
Fry the bacon in a medium saucepan until crisp – you shouldn’t need any oil as the bacon fat will melt quickly. Add the pumpkin and shallots and fry until the edges start to brown, then add the stock and bring to a simmer. Cover and cook for 15 minutes or until the pumpkin is tender.
step 2
Stir in the kale, cover and cook for 5 minutes or until tender. Stir in the parsley and season well. Serve with the toast.
