Directions:
- Remove stems from collard greens. Wash and pat dry; cut crosswise into 1-inch-wide strips.
- Cook the sausage in a large Dutch oven over medium heat until browned. Remove sausage from pan with a slotted spoon, reserving sausage drippings. Add onion and garlic to drippings in pan, and sauté for 5 minutes or until tender. Add greens, sausage, and broth, and bring to a boil. Cover, reduce heat, and simmer 25 minutes or until greens are tender. Add beans and pepper, and cook 10 minutes. Place pasta in each of 6 large bowls, and top with broth mixture.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 409.66 Kcal (1715 kJ) | ||
| Calories from fat | 150.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.71g | 26% | |
|---|---|---|---|
| Cholesterol | 68.79mg | 23% | |
| Sodium | 531.03mg | 22% | |
| Potassium | 496.74mg | 11% | |
| Total Carbs | 45.63g | 15% | |
| Sugars | 4.74g | 19% | |
| Dietary Fiber | 6.22g | 25% | |
| Protein | 20.6g | 41% | |
| Vitamin C | 34mg | 57% | |
| Iron | 2.4mg | 14% | |
| Calcium | 227.8mg | 23% | |
| Amount Per 100 g | |||
| Calories | 158.85 Kcal (665 kJ) | ||
| Calories from fat | 58.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.48g | 26% | |
|---|---|---|---|
| Cholesterol | 26.67mg | 23% | |
| Sodium | 205.91mg | 22% | |
| Potassium | 192.61mg | 11% | |
| Total Carbs | 17.69g | 15% | |
| Sugars | 1.84g | 19% | |
| Dietary Fiber | 2.41g | 25% | |
| Protein | 7.99g | 41% | |
| Vitamin C | 13.2mg | 57% | |
| Iron | 0.9mg | 14% | |
| Calcium | 88.3mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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