|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|
|Water for boiling (if needed)|
- 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.
|Serving Size||½ cup|
|Saturated Fat||less than 1 g|
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