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Limas and Spinach

Not your mother's lima beans, this dish is full of flavor as well as fiber

Recipe Source: Deliciously Healthy Dinners


2 C frozen lima beans

½ C onion, chopped

1 C fennel bulb, rinsed and cut into 4-inch strips

1 Tbsp vegetable oil

¼ C low-sodium chicken broth

1 bag (10 oz) leaf spinach, rinsed

1 Tbsp distilled vinegar

⅛ tsp ground black pepper

1 Tbsp dried chives

calories 93
Total fat 2 g
Saturated fat 1 g
Cholesterol 0 mg
Sodium 84 mg
Total fiber 6 g
Protein 5 g
Carbohydrates 15 g
Potassium 452 mg


  • 1
    In a saucepan, steam or boil lima beans in unsalted water for about 10 minutes.  Drain.

  • 2
    In sauté pan, sauté onions and fennel in oil.

  • 3
    Add beans and chicken broth to sauté pan, 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.

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