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111 deliciously healthy dinners limas and spinach Prep time: 10 minutes Cook time: 15 minutes not your mother's lima beans, this dish is full of flavor as well as fiber 2 C frozen lima beans ½ C onion, chopped 1 C fennel bulb, rinsed and cut into 4-inch strips 1 Tbsp vegetable oil ¼ C low-sodium chicken broth 1 bag (10 oz) leaf spinach, rinsed 1 Tbsp distilled vinegar 1 / 8 tsp ground black pepper 1 Tbsp dried chives 1 In a saucepan, steam or boil lima beans in unsalted water for about 10 minutes. Drain. 2 In sauté pan, sauté onion and fennel in oil. 3 Add beans and chicken broth to sauté pan, and cover. Cook for 2 minutes. 4 Stir in spinach. Cover and cook until spinach has wilted, about 2 minutes. 5 Stir in vinegar and pepper. Cover and let stand for 30 seconds. 6 Sprinkle with chives and serve. yield: 4 servings serving size: 1 C limas and spinach each serving provides: calories 93 total fat 2 g saturated fat 1 g cholesterol 0 mg sodium 84 mg total fiber 6 g protein 5 g carbohydrates 15 g potassium 452 mg side dishes vegetable