Recipe: Collard Greens with Lima Beans and Smoked Turkey

Collard Greens with Lima Beans and Smoked Turkey
Collard Greens with Lima Beans and Smoked Turkey

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, do not drain
  • 1/4   teaspoon salt

1/4   teaspoon black pepper


  • 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.
  • Preheat oven to 375°.
  • 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.Credit: Photograph and recipe from Copyright © 2014 Time Inc. Lifestyle Group. All Rights Reserved.