Nutrition per serving may change if servings are adjusted.
3 cups reduced-sodium chicken or vegetable broth
1 (14.5 ounce) can no-salt-added fire-roasted diced tomatoes, undrained
1⅔ cups bite-size pieces peeled sweet potato
1 cup farro
1 cup chopped leeks
1 cup coarsely chopped celery
4 cloves garlic, minced
½ teaspoon salt
½ teaspoon crushed red pepper
4 cups coarsely chopped fresh collard greens, green cabbage, green kale or Swiss chard
1 (15 ounce) can no-salt-added pinto beans, rinsed and drained
8 ounces shredded, cooked pork shoulder
3 tablespoons lemon juice
⅓ cup snipped fresh basil
In a 3½- or 4-quart slow cooker combine the broth, tomatoes, sweet potato, farro, leeks, celery, garlic, salt and crushed red pepper. Cover and cook on high 2 hours or until farro is tender but still chewy.
Stir in greens, beans and shredded pork. Cover and cook 30 to 60 minutes more or until greens are tender. Stir in lemon juice. Sprinkle servings with basil.