Ham, Collard Greens, And Egg Noodle Bowl

• 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

1. Cook noodles according to package directions, omitting salt and fat. Drain.
2. 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.

egg noodles, butter, ham, onion, carrot, celery, red bell pepper, oregano, thyme, garlic, collard greens, cider vinegar, chicken broth, freshly ground black pepper

Taken from www.myrecipes.com/recipe/ham-collard-greens-egg-noodle-bowl (may not work)