Limas and Spinach

This is a great vegetable side dish. You can add addition veggies or swap in your favorites. Your family will love to eat more vegetables cooked this way.



  • 2 cups frozen lima beans
  • 1 Tbsp vegetable oil
  • 1 cup fennel, cut in strips (4 oz)
  • 1/2 cup onion, chopped
  • 1/4 cup low-sodium chicken broth
  • 4 cups leaf spinach, washed thoroughly
  • 1 Tbsp distilled vinegar
  • 1/8 tsp black pepper
  • 1 Tbsp raw chives


Steam or boil lima beans in unsalted water for approx. 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.

Yields: 7 servings (1/2 cup each)

Calories: 93
Fat: 2 g
Saturated fat: less than 1 g
Cholesterol: 0 mg
Sodium: 84 mg


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