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