• 1 clove garlic, minced
• 1/4 cup minced onion
• 1 teaspoon butter
• 1 teaspoon olive oil
• 2 pounds fresh lima beans, shelled
• 1/3 cup chicken broth
• Salt
• Freshly ground pepper
• 1 tablespoon chopped parsley
• 1 cup frisee, torn into bite-size pieces

Step 1Saute garlic and onion in butter and oil in medium skillet over medium heat. Stir in limas and saute about 1 minute, stirring. Add chicken broth. Bring to boil, then reduce heat to simmer. Cover and steam until limas are tender, about 10 minutes. Add salt and pepper to taste. Stir in parsley. Stir in frissee and cook and stir 1 minute more.