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Limas and Spinach Recipe

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Limas and Spinach Recipe

Prep Time: Cook Time:

Ingredients

  • Lima beans, immature seeds, frozen, baby, unprepared | 2.00 cup
  • Palm kernel oil | 1.00 tablespoon
  • Spices, fennel seed | 16.00 tbsp, whole
  • Onions raw | 0.50 cup, chopped
  • Canned chicken meat with broth | 0.50 can 5 oz
  • Spinach, raw | 4.00 cup
  • Vinegar, distilled | 1.00 tbsp
  • Spices, pepper, black | 1.00 dash
  • Chives, raw | 1.00 tbsp chopped
Nutrition Facts (Per Serving)

Calories per serving: 131.36 mg

Fat per serving: 4.38 g

Saturated fat per serving: 1.70 g

Protein per serving: 7.42 g

Sodium per serving: 88.47 mg

Cholesterol per serving: 5.50 g

Instructions

  1. Steam or boil lima beans in unsalted water for about 10 minutes.Drain.
  2. In skillet, saute onions and fennel in oil.
  3. Add beans and broth to onions and cover.
  4. Cook for 2 minutes.Stir in spinach.
  5. Cover and cook until spinach has wilted, about 2 minutes.
  6. Stir in vinegar and pepper.
  7. Cover and let stand for 30 seconds.
  8. Sprinkle with chives and serve.

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