International
Limas and Spinach
not your mother’s lima beans, this dish is full of flavor as well as fiber
Gather
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
- 1/8 tsp ground black pepper
- 1 Tbsp dried chives
Make it
Method
- 1
In a saucepan, steam or boil lima beans in unsalted water for about 10 minutes. Drain.
- 2
In sauté pan, sauté onion 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.
Source & rights
Where this recipe comes from
Source: National Heart, Lung, and Blood Institute; National Institutes of Health; U.S. Department of Health and Human Services. Keep the Beat Recipes: Deliciously Healthy Dinners. No government endorsement is implied.
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
