LIMAS AND SPINACH

Your family will love to eat more vegetables cooked this way.

2 cups frozen lima beans

1 Tbsp vegetable oil

1 cup fennel, cut in strips (4 oz)

1/2 cup onion, chopped

1/4 cup low-sodium chicken broth

4 cups leaf spinach, washed thoroughly

1 Tbsp distilled vinegar

1/8 tsp black pepper

1 Tbsp raw chives

Steam or boil lima beans in unsalted water approximately 10 minutes. Drain.

In a skillet, sauté onions and fennel in oil.

Add the beans and stock to the onions, cover, and cook for 2 minutes.

Stir in the spinach. Cover and cook until spinach has wilted, about 2 minutes.

Stir in the vinegar and pepper. Cover and let stand for 30 seconds.

Sprinkle with chives and serve.

Makes 7 servings--Serving size: 1/2 cup

Calories 93

Fat 2 g

Saturated fat less than 1 g

Cholesterol 0 mg

Sodium 84 mg