Ham, Collard Greens, and Egg Noodle Bowl

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

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Nutritional Information

Amount per serving
  • Calories: 270
  • Calories from fat: 29%
  • Fat: 8.8g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 3g
  • Protein: 18.8g
  • Carbohydrate: 29.4g
  • Fiber: 3.5g
  • Cholesterol: 76mg
  • Iron: 2.1mg
  • Sodium: 999mg
  • Calcium: 76mg

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

  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.
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