Brussels Sprout Leaf and Baby Spinach Sauté
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound brussels sprouts
- 2tablespoons extra virgin olive oil
- 1tablespoon white wine vinegar or Champagne vinegar
- 1tablespoon maple syrup
- 4cups baby spinach
- 2generous pinches of sea salt
- ½cup Marcona almonds
Nutritional analysis per serving (4 servings)
228 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 18 grams carbohydrates; 7 grams dietary fiber; 6 grams sugars; 8 grams protein; 96 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
Sprinkle with the salt and Marcona almonds and serve immediately.
Private Notes
Comments
This is a delicious variation of brussel sprouts, that draws compliments each time I serve it. I love the fact that it can be made in minutes. while your protein rests.
After serving it for 18 at Christmas, I will caution you not to serve it for a large crowd. First you will tire from defrocking all of those brussel sprouts, then you'll realize you don't have a large enough pan!
For six or fewer guests, it's perfect.
Keep the cores! Roast them til quite brown...delish.
Tip: The peeling of the brussels sprouts goes a lot faster if you begin by cutting off the root with a knife and slicing the sprouts in half.
Nice dish! Also sauteed the cores and nibbled on them as I prepared dinner.
Solid dish and feels fresh. Might try half the maple syrup next time. Wasn’t over powering but a bit sweet for my taste. Maybe a little chili flake could round it out. Either way it was great and will make again!
I made this as a side for Christmas dinner today (the rest of the meal is a copy of Thanksgiving -- turkey/potatoes/dressing/squash etc) and it was perfect! Easy, light, green, healthy, and a good counterpoint to the heavier parts of the meal. The almonds are a nice, crunchy touch. I'm really happy with this and it will be back on the table next year! PS-- I peeled the sprouts yesterday, so the dish came together quickly today while the turkey rested.
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