Greek Baked Lima Beans and Spinach

This recipe comes from the New York Times, and is a healthy and flavorful dish.

Ingredients

2 cans lima beans, drained well
2 T olive oil
2 cloves garlic, minced
2 pounds spinach, rinsed and chopped
1/4 c fresh dill, chopped
1 T chives, snipped
1/2 c feta, crumbled
1 c vegetable broth

Instructions

1) Lightly oil a large baking dish, scatter with drained beans, and cover with ~1 cup of broth.
2) Preheat oven to 350F.  Wilt spinach in the microwave (Place in a large glass dish with a small amount of water at the bottom, and microwave on high.)  After wilting, squeeze out as much excess water as possible.
3) Over medium high heat, fry garlic in 1 T oil for 30 seconds.  Then add spinach, dill and chives, and stir until combined, about 1 minute.  Remove from heat and season with salt and pepper.
4) Spread spinach over beans, sprinkle with feta, then drizzle with remaining 1 T olive oil.
5) Bake 30 minutes until sizzling.  Serve warm or cold.