 |
Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
From Cooking Light. Serving size: 2/3 c. pasta and 1 2/3 c. broth mixture. Per serving: 386 calories, 11.2 g fat, 19.4 g protein, 52.9 g carb, 6.7 g fiber, 23 mg cholesterol. Ingredients:
1 lb collard greens |
1/2 lb chorizo sausages or 1/2 lb spicy sausage, cut into 1/2-inch thick slices |
3 cups chopped onions |
6 garlic cloves, chopped |
4 (16 ounce) cans fat-free chicken broth |
1 (15 ounce) can navy beans, drained and rinsed |
1/4 teaspoon black pepper |
4 cups hot cooked fettuccine |
Directions:
1. Remove and discard stems from collards; wash thoroughly and pat dry; cut crosswise into 1-inch strips.
2. Cook sausage in a large pot over medium heat until browned; remove sausage to a paper towel-lined plate using a slotted spoon.
3. Add onion and garlic to sausage drippings; stir/saute for 5 minutes or until tender.
4. Add in collards, sausage, and broth; bring to a boil.
5. Cover, lower heat, and simmer 25 minutes or until collards are tender.
6. Add in beans and pepper; cook 10 minutes.
7. Distribute pasta into 6 large bowls; top with broth mixture.
|
|