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, 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 375u0b0.
3. Heat oil in pan over medium-low heat. Add onion; saute 10 minutes. Add beans, broth, and the next 5 ingredients (beans through bay leaf); bring to a boil. Cover and bake at 375u0b0 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.

beans, olive oil, red onion, chicken broth, turkey, thyme, red pepper, garlic, bay leaf, collard greens, red wine vinegar, tomatoes, salt, black pepper, thyme

Taken from www.myrecipes.com/recipe/collard-greens-with-lima-beans-smoked-turkey (may not work)