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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
collard green	1	lb		403.4676	0.0	89.7602	2.2667
chorizo sausage	1/2	lb	cut	403.4676	0.0	89.7602	2.2667
onion	3	cups	chopped	192.0	44.832	5.28	0.48
garlic clove	6		chopped	403.4676	0.0	89.7602	2.2667
chicken broth	4	cans	fat-free	378.2	9.15	53.924	12.687999999999999
navy bean	1	can	drained rinsed	104.4678	20.3478	9.5892	1.0915
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
fettuccine	4	cups	cooked	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.