Lima Beans and Spinach



4 servings

2 cups lima beans
1/2 cup onion, chopped
1 cup fennel bulb, rinsed and cut into 4-inch strips
1 tablespoon vegetable oil 
1/4 cup (2 ounce) chicken broth, low-sodium
1 bag (10 ounce) leaf spinach, rinsed
1 tablespoon distilled vinegar
1/8 teaspoon black pepper
1 tablespoon dried chives


1. In a saucepan, steam and boil lima beans for about 10 minutes. Drain.

2. In a 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 is wilted (about 2 minutes).

5. Stir in vinegar and pepper. Cover and let stand for 30 seconds.

6. Sprinkle with chives serve.


Nutrition information:


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