Limas and Spinach

Your family will love vegetables cooked this way.

• 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

Ingredients

• 2 cups frozen lima beans
• 1 tablespoon vegetable oil
• 1 cup fennel, cut in 4-inch strips
• ½ cup onion, chopped
• ¼ cup low-sodium chicken broth
• 4 cups leaf spinach, washed thoroughly
• 1 tablespoon distilled vinegar
• ⅛ teaspoon black pepper
• 1 tablespoon raw chives

Method

• 1.Steam or boil lima beans in unsalted water for about 10 minutes. Drain.
• 2.In skillet, saute onions and fennel in oil.
• 3.Add beans and broth to onions and cover. Cook for 2 minutes.
• 4.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.
• 6.Sprinkle with chives and serve.