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Limas and Spinach
Your family will love vegetables cooked this way.
n 2 cups frozen lima beans
n 1 tablespoon vegetable oil
n 1 cup fennel, cut in 4-inch strips
n ½ cup onion, chopped
n ¼ cup low-sodium chicken broth
n 4 cups leaf spinach, washed thoroughly
n 1 tablespoon distilled vinegar
n ⅛ teaspoon black pepper
n 1 tablespoon raw chives
1
. Steam or boil lima beans in unsalted water for about
1
0 minutes. Drain.
2
3
4
. In skillet, saute onions and fennel in oil.
. Add beans and broth to onions and cover. Cook for 2 minutes.
. Stir in spinach. Cover and cook until spinach has wilted,
about 2 minutes.
5
. Stir in vinegar and pepper. Cover and let stand for 30 seconds.
. Sprinkle with chives and serve.
6
Yield: 7 servings
Serving size:
½ cup
Calories 93
Total Fat 2 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 84 mg
Total Fiber 6 g
Protein 5 g
Carbohydrates 15 g
Potassium 452 mg
Heart Healthy Home Cooking
9
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