Limas and Spinach

LIMAS AND SPINACH

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

1. Steam or boil lima beans in unsalted water approximately 10 minutes. Drain. 2. In a skillet, saut� onions and fennel in oil. 3. Add the beans and stock to the onions, cover, and cook for 2 minutes. 4. Stir in the spinach. Cover and cook until spinach has wilted, about 2 minutes. 5. Stir in the vinegar and pepper. Cover and let stand for 30 seconds. 6. Sprinkle with chives and serve.

Makes 7 servings Serving size: 1/2 cup

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

Contributed by:

 * Catsrecipes Y-Group