"Need a warm, soothing meal for a blustery night? Throw together this slow-cooked stew loaded with sweet potatoes and kale. And the shredded pork is oh-so-tender! —Robin Jungers, Campbellsport, Wisconsin..."
INGREDIENTS
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2 medium sweet potatoes, peeled and cubed
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2 cups chopped fresh kale
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1 large onion, chopped
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3 garlic cloves, minced
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1 boneless pork shoulder butt roast (2-1/2 to 3-1/2 pounds)
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1 can (14 ounces) white kidney or cannellini beans, rinsed and drained
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1-1/2 teaspoons Italian seasoning
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1/2 teaspoon salt
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1/2 teaspoon pepper
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3 cans (14-1/2 ounces each) chicken broth
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Sour cream, optional