A comforting and flavorful stew packed with hearty vegetables and beans, perfect for a cozy meal.
Heat the olive oil in a large skillet over medium heat.
Ensure the oil is hot enough to sizzle when the vegetables are added, but not smoking.
Add the chopped onion and carrot to the skillet and sauté until softened, about 5 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Transfer the sautéed vegetables to a slow cooker.
Use a spatula to scrape all the flavorful bits from the skillet into the slow cooker.
Add the turnip, parsnip, sweet potato, cannellini beans, white wine, thyme, salt, and pepper to the slow cooker.
Layer the ingredients evenly for consistent cooking.
Cover and cook on low for 6-8 hours.
Check occasionally to ensure the liquid level is sufficient; add water if necessary.
Ten minutes before serving, stir in the chopped collard greens.
The greens will wilt quickly, adding a fresh touch to the stew.
Serve the stew hot, garnished with additional thyme if desired.
Pair with crusty bread or a side salad for a complete meal.
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