Thursday, February 5, 2009

Limas and Spinach

This recipe is done in the microwave but can be done on the stove-top if you prefer.

1 tbl olive oil
1/2 c. chopped red onion
2 cups cooked lima beans, at room temperature
1/2 c. chicken or vegetable broth
1/4 tsp fennel seeds, ground (optional)
4 cups loosely packed fresh spinach leaves
1 tbl white wine vinegar
1/2 tsp salt
black pepper to taste
1 tbl snipped fresh chives

Heat the olive oil in a 2-quart microwave safe casserole for 2 minutes on high. Stir in the onion and cook 4 minutes. Remove onion and set aside.

Add the lima beans, broth and fennel to the casserole. Cover and cook 2 minutes.

Stir in the spinach, cover and cook 2 minutes.

Stir in onion, vinegar, salt and pepper. Cover and let stand 30 seconds. Sprinkle with chives and serve.

4 servings

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