Limas and Spinach

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Limas and Spinach

 

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 vegetable broth

4 cups leaf spinach, washed thoroughly

1 tbsp. distilled vinegar

1/8 tsp. black pepper

1 tbsp. raw chives

 

Steam or boil lima beans in unsalted water approximately 10 minutes. Drain.

In a skillet, saute 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.

Makes 7 servings.

 

 

 

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