LIMA BEANS AND SPINACH RECIPE

 

 

Lima and Spinach

Your family will love vegetables cooked this way.

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

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.

 

 

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 

Heart Healthy Home Cooking