Brussels Sprout Leaf And Baby Spinach Sauté Recipes

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BRUSSEL LEAF AND BABY SPINACH SAUTé



Brussel Leaf and Baby Spinach Sauté image

Provided by Sara Forte

Categories     Salad     Leafy Green     Side     Thanksgiving     Vegetarian     Fall     Vegan     Brussels Sprout     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 7

1 pound brussels sprouts
2 tablespoons extra-virgin olive oil
1 tablespoon white wine or champagne vinegar
1 tablespoon maple syrup
4 cups baby spinach
2 generous pinches of sea salt
1/2 cup Marcona almonds

Steps:

  • Working with one brussels sprout at a time, peel each individual leaf, starting from the outside and working toward the middle. Continue to peel until you get to the tough core where it is just too tight to pull any more leaves. Discard the core and put the leaves in a big bowl. Repeat with the remaining brussels sprouts.
  • Over medium heat, warm the olive oil in a large frying pan. Add all of the brussels leaves and sauté for about 30 seconds. Add the vinegar and maple syrup and toss to coat. Add the spinach to the pan and toss until it is just barely wilted. It is better just slightly underdone in this case, as it will continue to cook in its own heat.
  • Sprinkle with the salt and Marcona almonds and serve immediately.

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