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Ingredients
3 cloves garlic, minced
1 medium onion, diced
3 stalks celery, thinly sliced
3 cups cubed butternut squash (about ½ of a medium squash)
2 medium parsnips, peeled and diced
4 cups organic low-sodium chicken broth
2 - 2 ½ cups unfiltered apple juice or cider (not spiced cider)
1 tablespoon apple cider vinegar
1 teaspoon dried thyme
½ teaspoon dried caraway seeds
1 teaspoon salt
¼ - ½ teaspoon black pepper
4 cups kale, stems removed and torn into pieces
Directions
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Add ½ tablespoon oil to a large skillet or Dutch oven set over medium-high heat. When oil is hot, add ½ of cubed pork to the pot and allow to cook 4-5 minutes or until browned and easy to flip. Cook an additional 2 minutes then use a slotted spoon to remove pork to a clean plate. Repeat with remaining ½ tablespoon of ghee and pork.
Add pork to slow cooker along with onions, garlic, onion, celery, butternut squash, parsnips, chicken broth, apple juice, apple cider vinegar, thyme and caraway seeds.
Place lid on slow cooker and cooker on LOW heat for 7-8 hours or on HIGH for 4 hours or until pork and vegetables are tender.
Stir in kale. Allow kale to wilt slightly before servings. Taste and season with salt and pepper to your liking.
© The Real Food Dietitians 2024. All rights reserved.
