---

Ingredients

• 1 bay leaf
• 1 lb. butternut squash, peeled, seeded and chopped
• 1 lb. carrots, peeled and chopped
• 2 celery ribs, stems removed and chopped
• 1 Tbsp. fresh sage leaves, finely chopped
• 6 cloves garlic, peeled and thinly sliced
• 2 cups chopped fresh kale
• 1 lb. parsnips, peeled and chopped
• 1 tsp. freshly-cracked black pepper
• optional: fried sage leaves for garnish (see note below)
• 1/2 tsp. sea salt
• 1 lb. sweet potatoes, peeled and chopped
• 3 cups chicken or vegetable broth
• 1 large white onion OR 2 leeks (white serving only), chopped
• 1 lb. Yukon Gold potatoes, peeled and chopped

---

Ready In 45 Minutes

Servings: 6

---

Cooking Instructions

---

Step 1

• Add first ingredients to a slow-cooker, and carefully stir to combine. Cook on low heat for 6-8 hours until the vegetables are tender.
• INGREDIENTS:
  
• Length: 480 minutes

---

Step 2

• Remove bay leaf, and carefully stir in the kale.
• INGREDIENTS:
  

---

Step 3

• Let the stew continue cooking for 10 minutes or so until the kale is wilted. Season with additional salt and pepper if need be. Turn off slow cooker.
• INGREDIENTS:
  
• EQUIPMENT:
  
• Length: 10 minutes

---

Step 4

• Serve immediately, with the option to garnish with fried sage leaves or Parmesan cheese.
• INGREDIENTS:
  

---