Collard Greens withk Lima Beans and Smoked Turkey

This one pot meal can be made up to 3 days ahead and refrigerated.


1 ½ cups dried baby lima beans
1 Tbsp olive oil
2 cups vertically sliced red onion
3 cups fat-free, less sodium chicken broth
1 cup diced smoked turkey breast (about 6 ounces)
½ tsp dried thyme
¼ tsp crushed red pepper
3 garlic cloves, minced
1 bay leaf
8 cups sliced collard greens (about ½ pound)
2 Tbsp red wine vinegar
1 (14.5 ounce) can diced tomatoes, undrained
¼ tsp black pepper
Thyme sprigs (optional)


Directions:
1. Sort and wash beans; place in an oven proof Dutch oven. Cover with water to 2 inches above beans; bring to a boil and cook 20 minutes. Remove from heat; drain beans.
2. Preheat oven to 3750
3. Heat oil in pan over medium-low heat. Add onion, sauté 10 minutes. Add beans, broth and next 5 ingredients; bring to a boil.
4. Cover and bake at 375o for 1 hour and 15 minutes.
5. Stir in sliced collards, vinegar, and tomatoes. Cover and bake an additional 1 hour or until beans are tender, stirring occasionally.
6. Stir in pepper. Discard bay leaf. Garnish with thyme sprigs, if desired.

Recipe made available by the UT Extension. Makes 7 servings (1 serving = 1 cup).