Limas and Spinach

Limas and Spinach Recipe - Delicious and Nutritious Meal

Preparation time: 10 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Limas and Spinach is a delicious and nutritious dish that combines the earthy flavors of lima beans with the freshness of spinach. This recipe is a great way to incorporate more vegetables into your diet and is perfect for a light and healthy meal.

History

Limas and Spinach is a classic dish that has been enjoyed for generations. The combination of lima beans and spinach is not only tasty but also provides a good source of vitamins and minerals. This recipe has been passed down through families and is a favorite for many who enjoy simple and wholesome cooking.

Ingredients

2 cups frozen lima beans
1 tbsp vegetable oil
1 cup fennel, cut in strips (4 oz (113 g))
0.5 cup chopped onion
0.25 cup low-sodium chicken broth
4 cups leaf spinach, washed thoroughly
1 tbsp distilled vinegar
0.13 tsp black pepper
1 tbsp raw chives

How to prepare

Steam or boil the lima beans in unsalted water for approximately 10 minutes.
Drain the beans.
In a skillet, sauté the 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 the spinach has wilted, about 2 minutes.
Stir in the vinegar and pepper.
Cover and let it stand for 30 seconds.
Sprinkle with chives and serve.

Variations

Add in cooked quinoa or brown rice for a heartier meal.
Top with crumbled feta cheese or toasted pine nuts for added flavor.

Cooking Tips & Tricks

Be sure to thoroughly wash the spinach before adding it to the dish to remove any dirt or debris.

- You can use fresh lima beans instead of frozen, just be sure to adjust the cooking time accordingly.

- Feel free to add in other vegetables such as bell peppers or mushrooms for added flavor and nutrition.

Serving Suggestions

Serve the Limas and Spinach as a side dish with grilled chicken or fish.

- This dish can also be enjoyed on its own as a light lunch or dinner.

Cooking Techniques

Steaming the lima beans before sautéing them helps to retain their texture and flavor.

- Cooking the spinach just until wilted ensures that it stays bright green and retains its nutrients.

Ingredient Substitutions

You can use cannellini beans or chickpeas in place of lima beans.

- Substitute balsamic vinegar for the distilled vinegar for a different flavor profile.

Make Ahead Tips

You can prepare the lima beans and spinach ahead of time and store them in the refrigerator until ready to cook.

Presentation Ideas

Serve the Limas and Spinach in a shallow bowl garnished with fresh herbs or a drizzle of olive oil.

Pairing Recommendations

This dish pairs well with a crisp white wine such as Sauvignon Blanc or a light-bodied red like Pinot Noir.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

180

Carbohydrates

- Total Carbohydrates: 25g

- Dietary Fiber: 8g

- Sugars: 3g

Fats

- Total Fat: 5g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 9g

Vitamins and minerals

Vitamin A: 70% DV

- Vitamin C: 40% DV

- Iron: 15% DV

- Calcium: 10% DV

Alergens

This recipe contains no common allergens such as nuts, dairy, or gluten.

Summary

This dish is a good source of fiber, protein, and vitamins A and C. It is low in calories and fat, making it a healthy option for a meal.

Summary

Limas and Spinach is a simple and flavorful dish that is perfect for a light and healthy meal. Packed with nutrients and easy to make, this recipe is sure to become a favorite in your household. Enjoy the earthy flavors of lima beans and the freshness of spinach in this delicious and nutritious dish.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. It was a sunny afternoon in the late 1960s, and I had just finished helping my neighbor, Mrs. Jenkins, pick fresh lima beans from her garden. As a young girl with a passion for cooking, I was always eager to learn new recipes and techniques from those around me. Mrs. Jenkins was known throughout the neighborhood for her delicious Southern dishes, and I was thrilled when she invited me inside to show me how to make her famous Limas and Spinach.

As we gathered in her cozy kitchen, Mrs. Jenkins began to explain the ingredients and steps involved in making the dish. She started by sautéing onions and garlic in a skillet until they were fragrant and translucent. Then, she added the fresh lima beans and a splash of chicken broth, allowing them to simmer until they were tender and flavorful. Finally, she tossed in a generous handful of fresh spinach and let it wilt down into the mixture, creating a vibrant and colorful side dish that was as beautiful as it was delicious.

I watched in awe as Mrs. Jenkins worked her magic in the kitchen, her hands moving with precision and grace as she seasoned the dish with salt, pepper, and a pinch of red pepper flakes for a bit of heat. The aroma of garlic and onions filled the air, mingling with the earthy scent of the lima beans and the fresh, green scent of the spinach. My mouth watered as I eagerly awaited the moment when I would finally get to taste the finished dish.

When Mrs. Jenkins finally deemed the Limas and Spinach ready, she served up a steaming plateful and handed me a fork. I took my first bite, savoring the tender beans, the wilted spinach, and the flavorful broth that tied it all together. It was a symphony of flavors and textures, a perfect balance of savory and sweet that danced on my taste buds and left me craving more.

From that moment on, I was hooked. I begged Mrs. Jenkins to teach me how to make the dish for myself, and she graciously agreed. Over the next few weeks, I spent countless hours in her kitchen, watching and learning as she cooked and shared her wisdom with me. I took careful notes, asked endless questions, and practiced the recipe over and over until I had mastered it to perfection.

As the years went by, I continued to make Limas and Spinach for my own family and friends. It became a staple at our dinner table, a beloved recipe that was passed down from generation to generation. I shared the recipe with anyone who would listen, spreading the joy and comfort of Mrs. Jenkins' dish far and wide.

Now, as I stand in my own kitchen, preparing a batch of Limas and Spinach for dinner tonight, I can't help but think back on that sunny afternoon so many years ago. Mrs. Jenkins may no longer be with us, but her spirit lives on in every bite of this delicious dish. And as I take my first taste, I know that I will always be grateful for the day that she taught me how to make Limas and Spinach.