Directions:
- Heat oil in a large skillet over medium heat; add in the onion and carrot; cover and cook 5 minutes until softened.
- Transfer cooked veggies to a 4-6 quart slow cooker.
- Add in the turnip, parsnip, sweet potato, beans, stock, wine, thyme, salt, and pepper; cover and cook on LOW for 6-8 hours.
- !0 minutes before ready to serve, stir in the cooked collards; serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 408.97 Kcal (1712 kJ) | ||
| Calories from fat | 63.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.01g | 11% | |
|---|---|---|---|
| Sodium | 12834.31mg | 535% | |
| Potassium | 247.72mg | 5% | |
| Total Carbs | 68.24g | 23% | |
| Sugars | 2.89g | 12% | |
| Dietary Fiber | 3.53g | 14% | |
| Protein | 2.21g | 4% | |
| Vitamin C | 13.7mg | 23% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 0.8mg | 4% | |
| Calcium | 74.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 183.17 Kcal (767 kJ) | ||
| Calories from fat | 28.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.14g | 11% | |
|---|---|---|---|
| Sodium | 5748.31mg | 535% | |
| Potassium | 110.95mg | 5% | |
| Total Carbs | 30.57g | 23% | |
| Sugars | 1.29g | 12% | |
| Dietary Fiber | 1.58g | 14% | |
| Protein | 0.99g | 4% | |
| Vitamin C | 6.1mg | 23% | |
| Vitamin A | 0.2mg | 11% | |
| Iron | 0.4mg | 4% | |
| Calcium | 33.4mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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