Limas and SpinachNovember 26, 2019Editorial Team 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 beans½ C onion, chopped1 C fennel bulb, rinsed and cut into 4-inch strips1 Tbsp vegetable oil¼ C low-sodium chicken broth1 bag (10 oz) leaf spinach, rinsed1 Tbsp distilled vinegar⅛ tsp ground black pepper1 Tbsp dried chives INSTRUCTIONS In a saucepan, steam or boil lima beans in unsalted water for about 10 minutes. Drain.In sauté pan, sauté onions and fennel in oil.Add beans and chicken broth to sauté pan, and cover. Cook for 2 minutes.Stir in spinach. Cover and cook until spinach has wilted, about 2 minutes.Stir in vinegar and pepper. Cover and let stand for 30 seconds.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