Spicy Portuguese Bowl

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.