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 low-sodium chicken broth
4 cups leaf spinach, washed thoroughly
1 Tbsp distilled vinegar
1/8 tsp black pepper
1 Tbsp raw chives
1. Steam or boil lima beans in unsalted water approximately 10 minutes.
Drain.
2. In a skillet, sauté onions and fennel in oil.
3. Add the beans and stock to the onions, cover, and cook for 2 minutes.
4. Stir in the spinach. Cover and cook until spinach has wilted, about 2
minutes.
5. Stir in the vinegar and pepper. Cover and let stand for 30 seconds.
6. Sprinkle with chives and serve.
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