I hope you had a wonderful Thanksgiving Holiday. Some of you are out shopping today or trying to catch up on your NaNoWriMo. I’m not taking part in NaNoWriMo this year, since I'm hosting out of town company.
Here is one of my family’s favorite dishes. It’s another old-fashioned tummy-warming meal just in time to use up some of your leftover turkey (you can substitute smoked turkey or turkey polish sausage slices). The crushed red pepper is a southern necessity, but if you can’t stomach spicy dishes, you can leave it out. Serve with hot buttered corn bread.
1 bag frozen baby lima beans
1 tablespoon olive oil
2 cups vertically sliced red onion
3 cups fat-free, less-sodium chicken broth
1 cup diced turkey or smoked turkey breast
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper (optional)
3 garlic gloves, minced
1 bay leaf
8 cups sliced collard greens
2 tablespoons red wine vinegar
1 (14.5-ounce) can diced tomatoes, undrained
1/4 teaspoon salt
1/4 teaspoon black pepper
Heat oil in a dutch oven or large pan over medium-low heat. Add onion; saute 10 minutes. Add beans, broth, and the next 5 ingredients (turkey through bay leaf). Bring to a boil and let simmer for about an hour*, Stir in collards, vinegar, and tomatoes. Cover and simmer an additional hour. Stir in salt and pepper. Discard bay leaf.
*At this point, you can choose to bake it in the oven at 375º. After an hour, add the other ingredients and return to the oven for an additional hour.
This recipe is easily adaptable to a Crockpot. Place sauteed onions in your Crockpot, top with beans, broth and the next five ingredients. Then add the chopped collards and pour the vinegar and tomatoes on top. Cover and cook all day. Stir before serving.
Based on a recipe from Cooking Light, March 2000 and reprinted on myrecipes.com.
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