Categories: Cooking Light, Main Dish, Pork
Ingredients
- 1 lb collard greens
- 1/2 lb chorizo sausages or 1/2 lb spicy sausage , cut into 1/2-inch thick slices
- 3 cups chopped onions
- 6 garlic cloves , chopped
- 4 (16 ounce) cans fat-free chicken broth
- 1 (15 ounce) can navy beans , drained and rinsed
- 1/4 teaspoon black pepper
- 4 cups hot cooked fettuccine
Directions
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Remove and discard stems from collards; wash thoroughly and pat dry; cut crosswise into 1-inch strips.
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Cook sausage in a large pot over medium heat until browned; remove sausage to a paper towel-lined plate using a slotted spoon.
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Add onion and garlic to sausage drippings; stir/saute for 5 minutes or until tender.
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Add in collards, sausage, and broth; bring to a boil.
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Cover, lower heat, and simmer 25 minutes or until collards are tender.
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Add in beans and pepper; cook 10 minutes.
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Distribute pasta into 6 large bowls; top with broth mixture.