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.
| Serving Size | ½ cup |
| Calories | 93 |
| Total Fat | 2 g |
| Saturated Fat | less than 1 g |
| Cholesterol | 0 mg |
| Sodium | 84 mg |
| 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.
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.
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