Name: Limas and Spinach
Yield: 4 portions
Ingredients: ½ teaspoon salt; 1 tablespoon white wine vinegar; 4 cups loosely packed trimmed spinach leaves; ½ cup Chopped fresh fennel bulb; 2 tablespoons olive oil; ½ cup Chopped red onion; 2 cups cooked baby lima beans, at room temperature; ½ cup Berta’s Chicken Stock or homemade vegetable stock or canned broth; 1 tablespoon snipped fresh chives; Freshly ground black pepper, to taste

Preparation info

4
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

We’ve combined these limas with two other vegetables, spinach and fennel. Garnished with fresh chives, this is a lovely side dish.

Ingredients

2 tablespoons olive oil
½ cup Chopped fresh fennel bulb
½ cup

Side dish
Gluten-free
Microwave

Method

Cook the olive oil in a 2-quart microwave-safe casserole for 2 minutes at full power (650 to 700 watts). Stir in the fennel and onion, and cook 4 minutes. Remove the vegetables with a slotted spoon, and set aside.
Add the beans and stock to the casserole, cover, and co

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Ingredients

Method

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