Best 3 Baby Limas With Spinach Recipes

CHICKPEAS WITH BABY SPINACH

Steps:

• Heat the olive oil in a large, heavy saucepan over medium heat and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, cumin, tomato paste and 1/2 teaspoon salt. Cook, stirring for one to two minutes, until fragrant and the tomato paste has turned a darker color. Add the chickpeas, the stock or water, and the cayenne, and bring to a simmer. Cover, reduce the heat, and simmer 10 minutes.
• Stir in the spinach, a handful at a time, stirring until each addition of spinach wilts. Add salt to taste and simmer uncovered, stirring often, for five minutes. Add lots of freshly ground pepper, taste and adjust salt and cayenne, and serve.

SAUTEED BABY SPINACH AND GARLIC

Steps:

• Heat oil In a large lidded sauce pan over a medium heat.
• Add garlic and toss (or stir) until it just starts to turn color.
• Remove from heat and IMMEDIATEY add spinach.
• Toss with a set of tongs to coat the spinach with oil/garlic.
• Salt to taste, some folks like it with a just a bit of fresh grated nutmeg.
• Cover and let sit for a couple minutes, toss again and serve.
• It should just be slightly warmed and retain it's crunch.

BABY LIMAS WITH SPINACH

Steps:

• Rinse the beans thoroughly. Place the beans, water, onion, and garlic in the slow cooker insert. Cover and cook on low for 5 to 6 hours, or until the beans are tender but not falling apart.
• When the beans are tender, stir in the spinach, olive oil, and lemon juice and add salt and pepper to taste.
• Serve warm or cold.
• Suggested Beverage
• Again, if you can find it, why not try a Greek wine? Aghiorghitiko is a delicious red grape variety native to Nemea on the Greek mainland.