Skip to content past banner and navigation links
U.S. flag

An official website of the United States government

Official websites use .gov
A .gov website belongs to an official government organization in the United States.

Secure .gov websites use HTTPS
A lock ( ) or https:// means you’ve safely connected to the .gov website. Share sensitive information only on official, secure websites.


Limas and Spinach

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

Recipe Source: Deliciously Healthy Dinners

Ingredients

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

Directions

  • 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.

_______________
Keep the Beat is a trademark of the U.S. Department of Health and Human Services.