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Collard Greens with Lima Beans and Smoked Turkey

Yield 7 servings (serving size: 1 cup)
This one-pot meal can be made up to three days ahead and refrigerated.

Ingredients

  • 1 1/2 cups dried baby lima beans
  • 1 tablespoon 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)
  • 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-ounce) can diced tomatoes, undrained
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Thyme sprigs (optional)

Nutrition Information

  • calories 230
  • caloriesfromfat 13 %
  • fat 3.3 g
  • satfat 0.7 g
  • monofat 1.7 g
  • polyfat 0.7 g
  • protein 17.4 g
  • carbohydrate 34.5 g
  • fiber 18.3 g
  • cholesterol 14 mg
  • iron 3.5 mg
  • sodium 604 mg
  • calcium 216 mg

How to Make It

  1. Sort and wash beans; place in a 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 375°.

  3. Heat oil in pan over medium-low heat. Add onion; sauté 10 minutes. Add beans, broth, and the next 5 ingredients (beans through bay leaf); bring to a boil. Cover and bake at 375° 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.