Collard Greens with Lima Beans and Smoked Turkey
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Ingredients
1 ½ cups dried lima beans
1 tablespoon olive oil
2 cups vertically sliced red onion
3 cups low-sodium, fat-free chicken stock
1 cup diced smoked turkey breast (about 6 ounces)
½ teaspoon dried thyme
¼ teaspoon ground red pepper flakes
3 garlic cloves, minced
1 bay leaf
8 cups chopped greens (about 1/2 pound)
2 tablespoons red wine vinegar
1 can skinless tomatoes, diced (14.5 oz)
¼ teaspoon salt
¼ teaspoon ground black pepper
Thyme sprigs (optional)
To make
This dish from one jar can be prepared for three days in advance and stored in the refrigerator.
Beans are sorted and washed; bake in a roasting pan. Cover the beans with water 2 inches above the level of the beans; bring to a boil and cook for 20 minutes. Remove from heat; drain the beans.Preheat the oven to 375 degrees.Heat the oil in a skillet over medium-low heat. Add the onion; simmer for 10 minutes. Add the beans, broth, and the following 5 ingredients (beans through bay leaf); bring to a boil. Cover and bake at 375 ° C for 1 hour and 15 minutes. Add the kale, vinegar, and tomatoes. Cover and bake for another 1 hour or until the beans are tender, stirring occasionally. Season with salt and pepper. Discard the bay leaf. Garnish with thyme sprigs if desired.
Beans are sorted and washed; bake in a roasting pan. Cover the beans with water 2 inches above the level of the beans; bring to a boil and cook for 20 minutes. Remove from heat; drain the beans.Preheat the oven to 375 degrees.Heat the oil in a skillet over medium-low heat. Add the onion; simmer for 10 minutes. Add the beans, broth, and the following 5 ingredients (beans through bay leaf); bring to a boil. Cover and bake at 375 ° C for 1 hour and 15 minutes. Add the kale, vinegar, and tomatoes. Cover and bake for another 1 hour or until the beans are tender, stirring occasionally. Season with salt and pepper. Discard the bay leaf. Garnish with thyme sprigs if desired.
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Author:Admin
Published: 11/20/2023 9:41 PM
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