Spicy Portuguese Bowl

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 386
  • Calories from fat: 26%
  • Fat: 11.2g
  • Saturated fat: 4g
  • Monounsaturated fat: 5.2g
  • Polyunsaturated fat: 1.4g
  • Protein: 19.4g
  • Carbohydrate: 52.9g
  • Fiber: 6.7g
  • Cholesterol: 23mg
  • Iron: 3.8mg
  • Sodium: 1033mg
  • Calcium: 204mg

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

  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.
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