- 10 oz. frozen fordhook lima beans
- 1 head swiss chard
- 5 tbsp unsalted butter
- 1 medium onion, cut into 1/2-inch dice
- ½ cup dill, chopped
- ½ teaspoon salt
ingredients
directions
1. Defrost the lima beans slightly under warm running water, enough to separate them. |
2. Separate the Swiss chard leaves and wash them well. Lay them side by side and cut them, crosswise, at 1/2-inch intervals all the way from the leafy sections to the bottom of the stems. |
3. Heat the butter in a heavy, wide, casserole-type pot over a medium flame. When the butter has melted and is frothing, put in the onion. Stir and sauté for a minute. Add the lima beans. Stir and sauté another minute. Put in the Swiss chard and the dill. Stir and sauté 2 to 3 minutes. Add the salt and 1/4 cup water. Bring to a simmer. Cover tightly, lower heat and simmer gently for about 15 minutes or until chard is cooked. |
Notes
 NOTES : can use 1-1/2 tsps dried dill instead of fresh |
Categories
Persian
