Spicy Portuguese Bowl

recipe

Yield:

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

Recipe from

Cooking Light

Nutritional 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

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)

Preparation

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

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.

March 1999
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