Limas and Spinach

Limas and Spinach

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

CAL/SERV :

93

PREP TIME :

10 MINS

YIELDS :

4 SERVINGS

COOK TIME:

15 MINS

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

INSTRUCTIONS
  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.

Nutrition (per serving):

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.

 Courtesy of National Heart, Lung, and Blood Institute