Collard Greens with Lima Beans and Smoked Turkey

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

Yield: 7 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 230
  • Calories from fat: 13%
  • Fat: 3.3g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.7g
  • Protein: 17.4g
  • Carbohydrate: 34.5g
  • Fiber: 18.3g
  • Cholesterol: 14mg
  • Iron: 3.5mg
  • Sodium: 604mg
  • Calcium: 216mg


  • 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)


  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.
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