Skip to main content

Nutrition information
Serving: 1/2 cup (101 grams)
Servings per recipe: 7
Calories: 93 (21 from fat)
Cholesterol: 0 milligrams
Fat: 2 grams (0 saturated fat, 0 trans fats)
Protein: 4 grams
Sodium: 65 milligrams 
Total carbohydrate: 15 grams (4 fiber, 
1 sugars)


Receive a recipe each week via e-mail or RSS feed.

Limas and spinach

Try cooking vegetables this way, and your family may even ask for more. The side dish tastes great with oven fried fish.

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.












 

Source: National Institutes of Health, Heart-Healthy Home Cooking African American Style; Heart Health eMagazine, April/May 2003

First published: 04/04/2003
Last updated: 06/12/2008

Reviewed by: Allina Health's Patient Education Department