Ham, Collard Greens, and Egg Noodle Bowl |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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To speed up the preparation of this Southern-style noodle bowl, cook the pasta and broth mixture at the same time. Spice it up with hot pepper sauce, if you wish, and serve it with corn bread. Ingredients:
3 1/3 cups uncooked wide egg noodles (about 6 ounces) |
1 tablespoon butter |
2 cups diced reduced-sodium smoked ham (about 11 ounces) |
1 cup chopped onion |
1/2 cup chopped carrot |
1/2 cup chopped celery |
1/2 cup chopped red bell pepper |
1 teaspoon dried oregano |
1/2 teaspoon dried thyme |
3 garlic cloves, minced |
4 cups sliced collard greens, stems removed |
2 tablespoons cider vinegar |
3 cups fat-free, less-sodium chicken broth |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Cook noodles according to package directions, omitting salt and fat. Drain.
2. Melt butter in a large Dutch oven over medium-high heat. Add smoked ham; cook 8 minutes or until lightly browned, stirring frequently. Add chopped onion and next 6 ingredients (through garlic); cook 5 minutes or until vegetables are just tender, stirring frequently. Add collard greens; cook 1 minute, stirring constantly. Stir in vinegar; cook 1 minute. Stir in chicken broth; bring to a boil. Cover, reduce heat, and simmer 12 minutes. Stir in the egg noodles and black pepper, and cook 1 minute or until thoroughly heated.
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