- Cook Time
- Prep Time
- 4 ServingsServings
- 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
- ? 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 sauté pan, sauté onions 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.