Becky Luigart-Stayner
6 servings (serving size: about 1 1/4 cups)

To speed up the preparation of this Southern-style noodle bowl, cook the pasta and broth mixture at the same time. Spice it up with hot pepper sauce, if you wish, and serve it with corn bread.

How to Make It

Step 1

Cook noodles according to package directions, omitting salt and fat. Drain.

Step 2

Melt butter in a large Dutch oven over medium-high heat. Add smoked ham; cook 8 minutes or until lightly browned, stirring frequently. Add chopped onion and next 6 ingredients (through garlic); cook 5 minutes or until vegetables are just tender, stirring frequently. Add collard greens; cook 1 minute, stirring constantly. Stir in vinegar; cook 1 minute. Stir in chicken broth; bring to a boil. Cover, reduce heat, and simmer 12 minutes. Stir in the egg noodles and black pepper, and cook 1 minute or until thoroughly heated.

Ratings & Reviews

GayleR's Review

April 25, 2013
Great way to use up leftover ham and garden collards!

olseysue's Review

April 06, 2012

Cindos's Review

January 13, 2010
Family enjoyed it, gave it 5, 4, and 4 stars. Served with hot bread. Will definitely make again. A great way to use up leftover New Year's ham!

Isabella134's Review

November 02, 2009
Sounds like a good recipe to try. If I make it, can I use spinach in place of collard greens since that's what I have on hand?