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Spicy Portuguese Bowl

Yield 6 servings (serving size: 2/3 cup pasta and 1 2/3 cups broth mixture)

Ingredients

  • 1 pound collard greens
  • 1/2 pound chorizo or spicy sausage, cut into 1/2-inch-thick slices
  • 3 cups chopped onion
  • 6 garlic cloves, chopped
  • 4 (16-ounce) cans fat-free, less-sodium chicken broth
  • 1 (15-ounce) can navy beans, drained
  • 1/4 teaspoon black pepper
  • 4 cups hot cooked fettuccine (about 8 ounces uncooked pasta)

Nutrition Information

  • calories 386
  • caloriesfromfat 26 %
  • fat 11.2 g
  • satfat 4 g
  • monofat 5.2 g
  • polyfat 1.4 g
  • protein 19.4 g
  • carbohydrate 52.9 g
  • fiber 6.7 g
  • cholesterol 23 mg
  • iron 3.8 mg
  • sodium 1033 mg
  • calcium 204 mg

How to Make It

  1. Remove stems from collard greens. Wash and pat dry; cut crosswise into 1-inch-wide strips.

  2. Cook the sausage in a large Dutch oven over medium heat until browned. Remove sausage from pan with a slotted spoon, reserving sausage drippings. Add onion and garlic to drippings in pan, and sauté for 5 minutes or until tender. Add greens, sausage, and broth, and bring to a boil. Cover, reduce heat, and simmer 25 minutes or until greens are tender. Add beans and pepper, and cook 10 minutes. Place pasta in each of 6 large bowls, and top with broth mixture.