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Limas and Spinach

June 10, 2008 - 7:30am
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Limas and Spinach

Your family will love to eat more vegetables cooked this way.

Nutrition Facts

Serving Size½ cup
Total Fat2 g
Saturated Fatless than 1 g
Cholesterol0 mg
Sodium84 mg

Servings and Times


Ingredients and Preparation

Frozen lima beans2 cups
Vegetable oil1 tablespoon
Fennel, cut in strips (4 ounce)1 cup
Onion, chopped½ cup
Low-sodium chicken broth¼ cup
Leaf spinach, washed thoroughly 4 cups
Distilled vinegar1 tablespoon
Black pepper1/8 teaspoon
Raw chives1 tablespoon
  1. Directions
  2. Steam or boil lima beans in unsalted water approximately 10 minutes. Drain.
  3. In a skillet, sauté onions and fennel in oil.
  4. Add the beans and stock to the onions, cover, and cook for 2 minutes.
  5. Stir in the spinach. Cover and cook until spinach has wilted, about 2 minutes.
  6. Stir in the vinegar and pepper. Cover and let stand for 30 seconds.
  7. Sprinkle with chives and serve.

Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.

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