About the Recipe
not your mother�s lima beans, this dish is full of flavor as well as fiber
2 C frozen lima beans
� C onion, chopped
1 C fennel bulb, rinsed and cut into
1 Tbsp vegetable oil
� C low-sodium chicken broth
1 bag (10 oz) leaf spinach, rinsed
1 Tbsp distilled vinegar
1/8 tsp ground black pepper
1 Tbsp dried chives
1 In a saucepan, steam or boil lima beans in unsalted
water for about 10 minutes. Drain.
2 In saut� pan, saut� onion and fennel in oil.
3 Add beans and chicken broth to saut� 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
6 Sprinkle with chives and serve.