Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light March 1999

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Recipe Summary test

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

386 calories; calories from fat 26%; fat 11.2g; saturated fat 4g; mono fat 5.2g; poly fat 1.4g; protein 19.4g; carbohydrates 52.9g; fiber 6.7g; cholesterol 23mg; iron 3.8mg; sodium 1033mg; calcium 204mg.
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