Lima, Fennel and Spinach

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Lima, Fennel and Spinach

 

2 cups frozen lima beans 1 tbsp. vegetable oil 1 cup fennel, cut in strips

1/2 cup onion, chopped 1/4 cup vegetable broth 4 cups leaf spinach, washed

thoroughly

1 tbsp. 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.

serves 4.

 

 

 

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