Recipe: Collard Greens with Lima Beans and Smoked Turkey

Collard Greens with Lima Beans and Smoked Turkey

1 (10-ounce) package frozen lima beans
1 tablespoon olive oil
2 cups vertically sliced red onion
3 cups fat-free, less-sodium chicken broth
1 cup sliced smoked turkey breast
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper
3 garlic cloves, minced
1 bay leaf
8 cups sliced collard greens (about 1/2 pound)
2 tablespoons red wine vinegar
1 (14.5 oz.) can diced tomatoes, undrained
1/4 teaspoon salt
1/4 teaspoon black pepper
Thyme sprigs, optional

Preheat oven to 375F.

Heat oil in Dutch oven over medium-low heat. Add onion; saute 10 minutes.

Add beans, broth, and the next 5 ingredients (beans through bay leaf); bring to boil.

Cover and bake at 375F for 1 hour and 15 minutes.

Stir in collards, vinegar, and tomatoes.

Cover and bake an additional 1-hour or until beans are tender, stirring occasionally.

Stir in salt and pepper. Discard bay leaf. Garnish with thyme sprigs, if desired.

Yields seven 1-cup servings
Source: The Leafy Greens Council