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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 pound collard greens |
1/2 pound chorizo or spicy sausage, cut into 1/2-inch-thick slices |
3 cups chopped onion |
6 garlic cloves, chopped |
4 (16-ounce) cans fat-free, less-sodium chicken broth |
1 (15-ounce) can navy beans, drained |
1/4 teaspoon black pepper |
4 cups hot cooked fettuccine (about 8 ounces uncooked pasta) |
Directions:
1. Remove stems from collard greens. Wash and pat dry; cut crosswise into 1-inch-wide strips.
2. 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.
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