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

1. Remove and discard stems from collards; wash thoroughly and pat dry; cut crosswise into 1-inch strips.

2. Cook sausage in a large pot over medium heat until browned; remove sausage to a paper towel-lined plate using a slotted spoon.

3. Add onion and garlic to sausage drippings; stir/saute for 5 minutes or until tender.

4. Add in collards, sausage, and broth; bring to a boil.

5. Cover, lower heat, and simmer 25 minutes or until collards are tender.

6. Add in beans and pepper; cook 10 minutes.

7. Distribute pasta into 6 large bowls; top with broth mixture.

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