180 g raw prawns
1 chicken stock cube
84 g cavolo nero
37 g celery
112 g leeks
0.5 tsp oil
Chop leek, celery and cavolo nero into ribbons
Heat oil in a saucepan, lightly fry leek and celery without browning. Once fragrant, add cavolo nero.
Make chicken stock from stock cube. Add chicken stock and simmer for 5 minutes
Add prawns (chopped smaller if you want). Once all prawns are pink and cooked through it is ready to serve.