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Limas and Spinach

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)48.8634
Energy (kCal)734.0026
Carbohydrates (g)103.9493
Total fats (g)20.7805
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Steam or boil lima beans in unsalted water approximately 10 minutes. | 2. Drain. | 3. In a skillet, sauté onions and fennel in oil. | 4. Add the beans and stock to the onions, cover, and cook for 2 minutes. | 5. Stir in the spinach. Cover and cook until spinach has wilted, about 2 minutes. | 6. Stir in the vinegar and pepper. Cover and let stand for 30 seconds. | 7. Sprinkle with chives and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lima bean 2 cups frozen 352.56 62.9304 21.3408 2.6832
    vegetable oil 1 tablespoon 117.23200000000001 0.0 0.0 13.6
    fennel 1 cup cut 26.97 6.351 1.0788 0.174
    onion 1/2 cup chopped 32.0 7.472 0.88 0.08
    chicken broth 1/4 cup low sodium 19.53 0.4725 2.7846 0.6552
    spinach leaf 4 cups washed 180.96 26.2704 22.6512 3.5568
    vinegar 1 tablespoon distilled 3.1289999999999996 0.1386 0.0 0.0
    black pepper 1/8 teaspoon 0.7216 0.1839 0.0299 0.0094
    chive 1 tablespoon 0.9 0.1305 0.0981 0.0219

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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