Lima Beans & Spinach
Not your mother’s lima beans, this dish is full of flavor as well as fiber. | ![]() |
Preparation Time: 25 minutes | ||
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In a saucepan, steam and boil lima beans for about 10 minutes. Drain. In a saute pan, saute onions and fennel in oil. Add beans and chicken broth to saute pan and cover. Cook for 2 minutes. Stir in spinach. Cover and cook until spinach is wilted (about 2 minutes). Stir in vinegar and pepper. Cover and let stand for 30 seconds. Sprinkle with chives and serve. | ||
Serves: 4 | ||
1 ½ Cups of Fruits and Vegetables per Serving | ||
Fruit and /or Veggie color(s): ![]() ![]() [What’s This?] |
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Nutrition Information per Serving: | ||
Calories: 170 Total Fat: 4g Saturated Fat: 0.5g % of Calories from Fat: 21% % Calories from Sat Fat: 3% |
Protein: 9g Carbohydrates: 26g Cholesterol: 0mg Dietary Fiber: 8g Sodium: 350mg |
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Each serving provides: An excellent source of vitamins A, C and K, fiber, folate, iron, magnesium, manganese, and potassium, and a good source of vitamins B1, B2 and B6, calcium, copper, phosphorous, and zinc. |
Recipe courtesy of the U.S. Department of Health & Human Services.
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