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Limas and spinach

This side dish tastes great with oven fried fish. Makes 7 servings.

Ingredients

2 cups frozen lima beans
1 tablespoon vegetable oil
1 cup fennel, cut in strips
1/2 cup onion, chopped
1/4 cup low-sodium chicken broth
4 cups leaf spinach, washed thoroughly
1 tablespoon distilled vinegar
1/4 teaspoon black pepper
1 tablespoon raw chives

Directions

1. Steam or boil lima beans in unsalted water approximately 10 minutes. Drain.
2. In a skillet, saute onions and fennel in oil.
3. Add the beans and stock to the onions, cover, and cook for 2 minutes.
4. Add 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.

Nutrition information per serving

Serving: 1/2 cup
Calories: 93
Cholesterol: 0 milligrams
Fat: 2 grams
Saturated fat: less than 1 gram
Sodium: 84 milligrams

Related Links

Oven fried fish (low fat)

Understanding sodium and low-sodium cooking

Heart-healthy cooking

First published: 04/04/2003
Last updated: 04/04/2003

Reviewed by: Paul Kleeberg, MD, medical director, Allina.com