Broad Beans and Spinach with Fennel
10 oz broad beans, shelled
10 oz spinach
1 onion, chopped
8 tablespoons chopped fennel (or dill, or 1 1/2 tsp dried)
1/2 tsp salt
Chop the spinach. Heat the butter in a pan, then add the onion
when the butter starts to foam. After 1 minute, add the broad
beans, one more minute, stirring, Then add the spinach and fennel,
3 more minutes of stirring. Add salt and 2 floz water, bring to
a simmer, close pan tightly and simmer gently for 15 minutes.
Serve with rice.