Limas and Spinach
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 |
- 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.
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.
Copyright © 2007 EBSCO Publishing All rights reserved.