Ham, Collard Greens, and Egg Noodle Bowl

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.

Yield: 6 servings (serving size: about 1 1/4 cups)

Ingredients

• 3 1/3  cups  uncooked wide egg noodles (about 6 ounces)
• 1  tablespoon  butter
• 2  cups  diced reduced-sodium smoked ham (about 11 ounces)
• 1  cup  chopped onion
• 1/2  cup  chopped carrot
• 1/2  cup  chopped celery
• 1/2  cup  chopped red bell pepper
• 1  teaspoon  dried oregano
• 1/2  teaspoon  dried thyme
• 3  garlic cloves, minced
• 4  cups  sliced collard greens, stems removed
• 2  tablespoons  cider vinegar
• 3  cups  fat-free, less-sodium chicken broth
• 1/4  teaspoon  freshly ground black pepper

Preparation

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

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.

Nutritional Information

Calories:

270 (29% from fat)

Fat:

8.8g (sat 2.8g,mono 2.3g,poly 3g)

Protein:

18.8g

Carbohydrate:

29.4g

Fiber:

3.5g

Cholesterol:

76mg

Iron:

2.1mg

Sodium:

999mg

Calcium:

76mg