Ham, Collard Greens, and Egg Noodle Bowl

Ham, Collard Greens, and Egg Noodle Bowl Recipe
Becky Luigart-Stayner
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.

Yield:

6 servings (serving size: about 1 1/4 cups)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

Cook noodles according to package directions, omitting salt and fat. Drain.

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.

Note:

David Bonom,

March 2005
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