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)

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)

Preparation

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.

Nutritional Information

Calories:

230 (13% from fat)

Fat:

3.3g (sat 0.7g,mono 1.7g,poly 0.7g)

Protein:

17.4g

Carbohydrate:

34.5g

Fiber:

18.3g

Cholesterol:

14mg

Iron:

3.5mg

Sodium:

604mg

Calcium:

216mg