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

How to Make It

Step 1

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

Step 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.

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