• 16 ounces Nature’s Greens® Collards
• 1 cup water
• 14 ounces can chicken broth
• 2 cups Panko bread crumbs
• 1/2 cup extra-virgin olive oil, divided
• 1/2 cup Versatile Veggies® Yellow Onion
• 2 teaspoons minced garlic
• 12 ounces baby carrots, finely chopped
• 31.6 ounces can navy beans
• 5 cups cooked turkey, coarsely chopped
• 14.5 ounce can petite diced tomatoes
• 1 tablespoon Italian seasoning
• 14 ounce can chicken broth
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• Thyme sprigs

Heat oven to 350 F. Over medium heat, cook collards in water and chicken broth for 20 minutes or until desired texture. Drain and set aside to cool. Once cooled, cut into fine pieces and set aside. Spray 12-8-ounce Ramekins with nonstick cooking spray. In a small bowl, stir together bread crumbs and 4 tablespoons olive oil, combining well. In a large skillet, heat remaining oil over medium heat. Add onion, garlic and carrots. Cook 7 - 10 minutes or until tender. Add beans, turkey, tomatoes, seasoning, broth, salt, pepper and collards. Stir until well combined. Spoon collard-bean mixture evenly into prepared ramekins. Cover and bake for 30 minutes or until mixture is hot. Uncover and sprinkle tops evenly with bread crumbs. Bake for 20 minutes longer, or until tops are browned and edges are bubbly. If desired, garnish with fresh thyme sprigs.