Once again, I have to give my friend Camille credit for this recipe. She posted it one time in her blog and I have been dying to try it. The recipe actually originates from the March 2005 Issue of Cooking Light and can be found on
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1031673.
Begin by cooking 3 1/2 cups organic egg noodles according to package directions. Meanwhile, heat 1 Tablespoons butter in a large dutch oven. Saute 2 cups smoked diced ham about 5 minutes until well caramelized.
Add diced carrots, onion, celery, red bell pepper, crushed garlic, and dried thyme. Stir and saute another 5 minutes until vegetables are just softened.
Add greens and stir constantly for 60 seconds (Collard Greens is recommended but we used Kale.) Add 4 cups homemade organic chicken broth. Bring to a boil, lower heat, cover and simmer for 12 minutes. Add egg noodles, freshly ground black pepper, stir and heat through. Serve immediately.
Once again, I have to give my friend Camille credit for this recipe. She posted it one time in her blog and I have been dying to try it. The recipe actually originates from the March 2005 Issue of Cooking Light and can be found on http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1031673.
Begin by cooking 3 1/2 cups organic egg noodles according to package directions. Meanwhile, heat 1 Tablespoons butter in a large dutch oven. Saute 2 cups smoked diced ham about 5 minutes until well caramelized.
Add diced carrots, onion, celery, red bell pepper, crushed garlic, and dried thyme. Stir and saute another 5 minutes until vegetables are just softened.
Add greens and stir constantly for 60 seconds (Collard Greens is recommended but we used Kale.) Add 4 cups homemade organic chicken broth. Bring to a boil, lower heat, cover and simmer for 12 minutes. Add egg noodles, freshly ground black pepper, stir and heat through. Serve immediately.
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