Lima Beans & Spinach

Not your mother’s lima beans, this dish is full of flavor as well as fiber.

Preparation Time: 25 minutes
2 cups lima beans ½ cup onion, chopped 1 cup fennel bulb, rinsed and cut into 4-inch strips 1 Tbsp vegetable oil ¼ cup (2 oz) chicken broth, low-sodium 1 bag (10 oz) leaf spinach, rinsed 1 Tbsp distilled vinegar 1/8 tsp black pepper 1 Tbsp dried chives
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?]
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
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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