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
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.
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