31/3 cups wide egg noodles, uncooked (about 6 oz)
1 tbsp butter
2 cups reduced-sodium smoked ham, diced
(about 11 oz)
1 cup onion, chopped
1/2 cup carrot, chopped
1/2 cup celery, chopped
1/2 cup red bell pepper, chopped
1 tsp dried oregano
1/2 tsp dried thyme
3 garlic cloves, minced
4 cups collard greens, stems removed and sliced
2 tbsp cider vinegar
3 cups fat-free, low-sodium chicken broth or water
1/4 tbsp black pepper, freshly ground
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.
Serves 6; Serving Size 11/4 cups