Collard Greens with Lima Beans and Smoked Turkey

Ingredients

• 1  bay leaf 
• 0.3 teaspoon pepper black
• 14.5 ounce canned tomatoes diced undrained canned
• 0.5 pound collard greens sliced
• 0.3 teaspoon pepper red crushed
• 1.5 cups baby lima beans dried
• 0.5 teaspoon thyme leaves dried
• 3 cups less-sodium chicken broth fat-free
• 3  garlic cloves minced
• 1 tablespoon olive oil 
• 2 cups onion red vertically sliced
• 2 tablespoons red wine vinegar 
• 0.3 teaspoon salt 
• 6 ounces turkey breast smoked diced

Equipment

• frying pan
• oven
• dutch oven

Directions

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.
2. Remove from heat; drain beans.
3. Preheat oven to 37
4. Heat oil in pan over medium-low heat.
5. Add onion; saut 10 minutes.
6. 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.
7. Garnish with thyme sprigs, if desired.