Brussels Sprout Leaf And Baby Spinach Sauté Recipes
BRUSSELS SPROUT LEAF AND BABY SPINACH SAUTé
This recipe was brought to The Times in 2012 by Sara Forte, a self-taught vegetarian chef and the author of the Sprouted Kitchen, a vegetarian food blog. While Ms. Forte loves whole roasted brussels sprouts, she knows many people don't like the woodsy center. In this simple warm salad, only the tender outside leaves are used. Just peel the leaves away, discard the core, then sauté with jumble of fresh spinach and dress with a white wine-maple syrup vinaigrette. A handful of Marcona almonds finishes it off for a a pleasant crunch.
Provided by Tara Parker-Pope
Categories easy, quick, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Working with one brussels sprout at a time, peel off 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 sprout 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.
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 14 grams, Carbohydrate 18 grams, Fat 16 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 96 milligrams, Sugar 6 grams, TransFat 0 grams
BRUSSEL LEAF AND BABY SPINACH SAUTé
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
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.
CRISP BRUSSELS SPROUT LEAVES
In this simple Thanksgiving side dish, roasting brussels sprouts brings out their nuttiness. Tangy Pecorino Romano cheese adds extra depth.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. On a rimmed baking sheet, toss brussels sprout leaves with oil, zest, and walnuts. Season with salt and pepper. Roast until leaves are crisp and golden around edges, 10 to 12 minutes. Sprinkle with Pecorino and serve with lemon wedges.
Nutrition Facts : Calories 100 g, Fat 7 g, Fiber 3 g, Protein 4 g, SaturatedFat 2 g
SAUTEED BRUSSELS SPROUTS LEAVES
I love this different method of cooking brussels sprouts. Most of the work is in peeling the leaves, after that it just takes minutes to cook them. I found this recipe in Sunset Magazine.
Provided by Hey Jude
Categories Greens
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Rinse and drain sprouts and cut about 1/4 inch off the stem end of each, then begin peeling leaves; when difficult to peel farther, trim off another 1/4 inch and continue removing leaves.
- Repeat to peel all leaves from sprouts; discard cores.
- Place a 10-12 inch frying pan over medium-high heat; when hot, add olive oil, shallots, sprout leaves, parsley and fresh or dried thyme.
- Stir until sprout leaves are bright green and slightly wilted but still crunchy, about 3 minutes.
- Add salt and pepper to taste.
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BRUSSELS SPROUTS LEAF AND BABY SPINACH SAUTé RECIPE BY …
2012-11-28 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.
From thedailymeal.com
3.5/5 (4)Estimated Reading Time 2 minsServings 4Calories 235 per serving
From thedailymeal.com
3.5/5 (4)Estimated Reading Time 2 minsServings 4Calories 235 per serving
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2022-02-03 Boil the thawed spinach. Place your thawed baby spinach into a pot and cover it with water. Place the pot over high heat to bring the water to a boil. Leave the spinach in the boiling water for three to five minutes before removing the pot from heat and pouring the contents into a colander to drain.
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2018-02-18 For the dressing: in a small jar with a screw lid place all ingredients screw on the lid tightly and shake until well blended. Set aside. In a large bowl add shredded brussels sprouts, spinach, edamame, cranberries, almonds, and bacon. Reserve a small amount of bacon and almonds for garnish if desired. Pour dressing over brussels sprouts ...
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KITCHEN WINDOW: UNDERSTANDING THE BRUSSELS SPROUT : NPR
2013-01-30 Repeat with the remaining Brussels sprouts. In a large frying pan, warm the olive oil over medium heat. Add all of the sprout leaves and saute for about 30 seconds. Add the vinegar and maple syrup ...
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BRUSSELS SPROUT LEAF AND BABY SPINACH SAUTé RECIPE
Sep 23, 2017 - This recipe was brought to The Times in 2012 by Sara Forte, a self-taught vegetarian chef and the author of the Sprouted Kitchen, a vegetarian food blog While Ms Forte loves whole roasted brussels sprouts, she knows many people don’t like the woodsy center . Sep 23, 2017 - This recipe was brought to The Times in 2012 by Sara Forte, a self-taught …
From pinterest.co.uk
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BRUSSEL SPROUT LEAF RECIPE RECIPES ALL YOU NEED IS FOOD
Repeat to peel all leaves from sprouts; discard cores. Place a 10-12 inch frying pan over medium-high heat; when hot, add olive oil, shallots, sprout leaves, parsley and fresh or dried thyme. Stir until sprout leaves are bright green and slightly wilted but still crunchy, about 3 minutes. Add salt and pepper to taste.
From stevehacks.com
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SPINACH AND BRUSSEL LEAF SAUTé | TASTY KITCHEN: A HAPPY RECIPE …
Discard the core and put the leaves in a big bowl. Repeat with the remaining Brussels sprouts. Warm olive oil in a large skillet over medium heat. Add all of the Brussels leaves and cook for about 30 seconds, stirring frequently. Add vinegar and maple syrup and toss to coat. Add spinach to the pan and toss until it is barely wilted.
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BRUSSELS SPROUT LEAF AND BABY SPINACH SAUTé | LISALOBE | COPY ME …
Brussels Sprout Leaf and Baby Spinach Sauté. cooking.nytimes.com Lisalobe. loading... X. Ingredients. 1 pound brussels sprouts; 2 tablespoons extra virgin olive oil ; 1 tablespoon white wine vinegar or Champagne vinegar; 1 tablespoon maple syrup; 4 cups baby spinach; 2 generous pinches of sea salt; ½ cup Marcona almonds; Steps. Directions at …
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SAUTéED BRUSSELS SPROUTS {BEST EVER RECIPE!}
Heat the oil in a large, heavy bottom skillet (a cast iron pan is a good choice), then add your Brussels sprouts. Cook undisturbed until caramelized. Add spices and stir. Continue to cook and stir until the Brussels sprouts are deep dark golden brown. Remove from …
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SAUTEED BRUSSELS SPROUT LEAF AND BABY SPINACH SALAD
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2013-12-09 Just follow the pattern of the sprout to remove its leaves. For the brussels sprouts 1 lb. brussels sprouts 2 Tbsp extra-virgin olive oil 1 Tbsp champagne vinegar 1 Tbsp maple syrup 4 cups of baby spinach Sea salt. Starting from the outside and working toward the middle, peel the individual leaf from the brussels sprout. Continue to peel until ...
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Fill a medium-large saucepan with water and put it on to boil; place a colander in the sink. When the water boils, slowly add the potatoes and Brussels sprouts. Cook them together for about 10 minutes, or until they become fork-tender. Dump them into the colander, and shake to thoroughly drain. Meanwhile, place a large (10- to 12-inch) skillet ...
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2012-11-11 After you remove the leaves from the brussels sprouts, this takes only minutes to prepare. Brussels sprouts are miniature balls of cabbage, so their stems can be pretty tough. By working from the outermost leaf inward, and cutting more of the stem whenever necessary, you follow the pattern of the sprout to easily remove its leaves. You can do ...
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Oct 12, 2012 - If you are the cook around the house, you know how sweet the words "I love this. Please make it again!" sound. This side has become my go-to dish for something quick and pretty, as I love the juxtaposition of the two shades of green. After you remove the leaves from the brussels sprouts, this takes only minutes to prepare. Brussels sprouts are miniature …
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A unique recipe discovery site curated by registered dietitians helping you find the best healthy food blog recipes - including gluten free, vegan and more. Login. badges | contact. Menu. Home About FAQ Submit. Spinach and Brussel Leaf Sauté. Tweet Spinach and Brussel Leaf Sauté sweetlittlekitchen. See the recipe » Share the recipe: Categories: Gluten-free, Grain-free, …
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