I found out that I actually do! I wasn't sure about the vinegar in this recipe, but it actually worked. Sometimes I just have to leave it to the professionals to tell me what to do.
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.
6 servings (serving size: about 1 1/4 cups)
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
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.
- 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