This is the perfect stew for a chilly fall night when hectic schedules can put home-cooked meals in jeopardy. Turn the tables and have this hearts and wholesome stew ready and waiting when you get home.
1. Heat the oil in a large skillet over medium heat. Add the onion and carrot, cover, and cook until softened, about 5 mins.
2. Transfer the cooked vegetables to a 4- to 6-quart slow cooker. Add the turnip, parsnip, sweet potato, beans, stock, wine, thyme, slat, and pepper; cover; and cook on Low for 6 to 8 hours.
3. About 10 mins before ready to serve, stir in the cooked collards. Serve hot.
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Serving Size: 1 Serving (248g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 259 | ||
Calories from Fat: 16 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 239.9mg | 8 % | |
Potassium 1270.9mg | 33 % | |
Total Carbohydrate 47.5g | 14 % | |
Dietary Fiber 11.2g | 45 % | |
Sugars, other 36.3g | ||
Protein 14.4g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 259
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