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Ham, Collard Greens, and Egg Noodle Bowl

Becky Luigart-Stayner
Yield 6 servings (serving size: about 1 1/4 cups)
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

Nutrition Information

  • calories 270
  • caloriesfromfat 29 %
  • fat 8.8 g
  • satfat 2.8 g
  • monofat 2.3 g
  • polyfat 3 g
  • protein 18.8 g
  • carbohydrate 29.4 g
  • fiber 3.5 g
  • cholesterol 76 mg
  • iron 2.1 mg
  • sodium 999 mg
  • calcium 76 mg

How to Make It

  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.