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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
Prep time Cook time Yields Serving Size
10 minutes 15 minutes 4 servings 1 C limas and spinach
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

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

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.

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