LIMAS AND SPINACH
Your family will love to eat more vegetables cooked this way.
| 2 cups | frozen lima beans |
| 1 Tbsp | vegetable oil |
| 1 cup | fennel, cut in strips (4 oz) |
| 1/2 cup | onion, chopped |
| 1/4 cup | low-sodium chicken broth |
| 4 cups | leaf spinach, washed thoroughly |
| 1 Tbsp | distilled vinegar |
| 1/8 tsp | black pepper |
| 1 Tbsp | raw chives |
-
Steam or boil lima beans in unsalted water approximately 10 minutes.
Drain.
- In a skillet, sauté onions and fennel in oil.
- Add the beans and stock to the onions, cover, and cook for 2 minutes.
- Stir in the spinach. Cover and cook until spinach has wilted, about 2
minutes.
- Stir in the vinegar and pepper. Cover and let stand for 30 seconds.
- Sprinkle with chives and serve.
Makes 7 servings--Serving size: 1/2 cup
Calories 93
Fat 2 g
Saturated fat less than 1 g
Cholesterol 0 mg
Sodium 84 mg