Options

Format:
Include:
PRINT
Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

Ham, Collard Greens, and Egg Noodle Bowl

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.

Cooking Light MARCH 2005

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

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.

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
advertisement

Go to full version of

Ham, Collard Greens, and Egg Noodle Bowl recipe

advertisement