Limas and Spinach

Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services

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

Servings and Times

Servings

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
Water for boiling (if needed)

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.

EBSCO Information Services is fully accredited by URAC. URAC is an independent, nonprofit health care accrediting organization dedicated to promoting health care quality through accreditation, certification and commendation.

This content is reviewed regularly and is updated when new and relevant evidence is made available. This information is neither intended nor implied to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with questions regarding a medical condition.

To send comments or feedback to our Editorial Team regarding the content please email us at healthlibrarysupport@ebsco.com. Our Health Library Support team will respond to your email request within 2 business days.