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Description Edit

Your family will love to eat more vegetables cooked this way.

Ingredients Edit

Directions Edit

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

Nutritional information Edit

Per ½ cup serving: Calories 93 | Fat 2 g Saturated fat | less than 1 g Cholesterol | 0 mg Sodium 84 mg

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