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Pork, Kale, and Butternut Squash Stew
Celery Root Mash
Ingredients
- 1 lb boneless pork shoulder roast, well trimmed
- ¼ tsp salt
- ¼ tsp pepper
- 2 cups peeled, chopped butternut squash
- ½ onion, chopped
- 2 cloves garlic, minced
- 1 (32-oz) cartons less sodium chicken broth
- 1 Tbsp chopped fresh sage
- 1½ cups chopped lacinato kale
Instructions
- Place pork in a 5- to 6-quart slow cooker; sprinkle with salt and pepper.
- Add butternut squash, onion, garlic, broth, and sage.
- Cover and cook on LOW 6 to 7 hours or until pork is tender.
- Remove pork from cooker, and shred with 2 forks; toss with enough cooking liquid to moisten. Return pork to cooker. Stir in kale.
- Cover and cook 20 minutes or until kale is tender.
Side Dish Ingredients
- 1 lb celery root, peeled and cut into 1 inch pieces
- ¼ cup less sodium chicken broth
- 1 Tbsp extra virgin olive oil
- ⅛ tsp salt
- ⅛ tsp pepper
Side Dish Instructions
- Bring celery root and water to cover to a boil in a Dutch oven; cook 25 to 30 minutes or until tender. Drain; return celery root to pot.
- Add broth, oil, salt, and pepper; mash with a potato masher to desired consistency.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
252
|
105
|
357
|
| Fat (g) | 6 | 5 | 11 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 35 | 2 | 37 |
| Carb (g) | 16 | 14 | 30 |
| Fiber (g) | 3 | 3 | 6 |
| T. Sugs (g) | 4 | 2 | 6 |
| A. Sugs (g) | 1 | 0 | 1 |
