WWW.KINGESTATE.COM 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.