Recipe Source: Deliciously Healthy Dinners
Prep time |
Cook time |
Yields |
Serving Size |
10 minutes |
15 minutes |
4 servings |
1 C limas and spinach |
2 C frozen lima beans
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½ C onion, chopped
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1 C fennel bulb, rinsed and cut into 4-inch strips
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1 Tbsp vegetable oil
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¼ C low-sodium chicken broth
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1 bag (10 oz) leaf spinach, rinsed
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1 Tbsp distilled vinegar
|
⅛ tsp ground black pepper
|
1 Tbsp dried chives
|
|
|
|
Directions
-
1
|
In a saucepan, steam or boil lima beans in unsalted water for about 10 minutes. Drain.
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-
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.
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-
4
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Stir in spinach. Cover and cook until spinach has wilted, about 2 minutes.
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-
5
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Stir in vinegar and pepper. Cover and let stand for 30 seconds.
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-
6
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Sprinkle with chives and serve.
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