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INGREDIENTS

1 lb Pancetta, 1/2-inch lardons if possible

2 each Medium Sweet Potatoes, peeled and large dice

2 each Carrots, peeled and large dice

2 each Celery Ribs, large dice

1 each Leek, white part only

1 each Small Yellow Onion, large dice

4 cloves Garlic, sliced

1tsp Curry Powder

1 each Cinnamon Stick

¼ each Vanilla Bean pod, cut lengthwise to expose the seeds

4 cups Broth, Chicken or Pork

1 cup Apple Juice or Apple Cider

1 sprig Fresh Rosemary

2 sprigs Fresh Thyme

1 each Bay Leaf

1 cup White Wine, dry preferred

2 cups Italian Kale, rinsed and julienne

 

DIRECTIONS

· Warm your slow cooker on high.

· In a large sauté pan over medium heat, slowly caramelize the pancetta on all sides

· Remove the lardons from the pan leaving behind about 2 Tb of rendered pancetta fat. Add the pancetta lardons to the slow cooker

· To the fat add the carrot, celery, leek, onion, and garlic. Cook slowly for about 8 minutes. Allow the vegetables to soften and become a light brown in color.

· Add the tsp of curry powder to the vegetables and cook for 1 minute.

· Add all of that mixture to the slow cooker.

· Add the rest of the ingredients minus the Italian kale to the slow cooker. Cover with the lid

· Cook times are flexible, depending on the slow cooker temperature. LOW: 8-9 hours. HIGH: 5-6 hours

· Remove the cinnamon stick, bay leaf, and herb sprigs from the stew

· The last step is adding in the julienne kale. Turn the cooker to HIGH and add the kale. Allow to cook in there for 5 minutes.