Winter Vegetable Sauté with Prosciutto and Hazelnuts

Ingredients

• 300 gram broccoli, cut into florets
• 300 gram baby brussels sprouts
• 320 gram purple curly kale, trimmed, chopped coarsely
• 1 lemon (140g)
• 2 tablespoon olive oil
• 140 gram wholegrain sourdough bread, cut into pieces
• 75 gram thinly sliced prosciutto, chopped
• 1 onion (200g), sliced thinly
• 4 clove garlic, sliced thinly
• 1/3 cup (45g) hazelnuts, roasted, chopped coarsely
• 1/2 cup (125ml) chicken stock