Your family will love to eat more vegetables cooked this way.
Nutrition Facts
| Serving Size | ½ cup |
| Calories | 93 |
| Total Fat | 2 g |
| Saturated Fat | less than 1 g |
| Cholesterol | 0 mg |
| Sodium | 84 mg |
Ingredients and Preparation
| Ingredients | Measures |
|---|
| Frozen lima beans | 2 cups |
| Vegetable oil | 1 tablespoon |
| Fennel, cut in strips (4 ounce) | 1 cup |
| Onion, chopped | ½ cup |
| Low-sodium chicken broth | ¼ cup |
| Leaf spinach, washed thoroughly | 4 cups |
| Distilled vinegar | 1 tablespoon |
| Black pepper | 1/8 teaspoon |
| Raw chives | 1 tablespoon |
| Water for boiling (if needed) |
Directions
- Steam or boil lima beans in unsalted water approximately 10 minutes.
Drain.
- In a skillet, sauté onions and fennel in oil.
- Add the beans and stock to the onions, cover, and cook for 2 minutes.
- Stir in the spinach. Cover and cook until spinach has wilted, about 2
minutes.
- Stir in the vinegar and pepper. Cover and let stand for 30 seconds.
- Sprinkle with chives and serve.