This one-pot meal can be made ahead and refrigerated – makes great leftovers.

1 1/2 cups dried baby lima beans
1 Tablespoon olive oil
2 cups vertically sliced red onion
3 cups chicken broth
1 cup diced smoked turkey breast (about 6 oz.)
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 can (14.5 oz.) diced tomatoes, undrained
1/4 teaspoon salt
1/4 teaspoon black pepper

Wash beans and 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 degrees. Heat oil in a 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 degrees for 1 hour and 15 minutes. Stir in collards, vinegar and tomatoes. Cover and bake an additional hour or until beans are tender, stirring occasionally. Stir in salt and pepper. Discard bay leaf.