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.
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Elsa Anyango
[email protected]This recipe is a great way to use up leftover Brussels sprouts and baby spinach.
Karam Baalbaki
[email protected]I'm going to try this recipe with some kale instead of spinach. I think it will be just as good.
Brand Boy1
[email protected]This recipe is perfect for a weeknight meal. It's quick and easy to make, and it's healthy too.
Joseph iya Kourouma
[email protected]I'm not a big fan of Brussels sprouts, but this recipe might change my mind.
Diwash Dc
[email protected]This recipe looks delicious! I can't wait to try it.
Jam Bilal
[email protected]I'm not sure what went wrong, but my dish was a complete disaster. The Brussels leaves were burnt, and the spinach was mushy. I guess I'll have to practice more before I try this recipe again.
Siccest Bucketflush
[email protected]This recipe is a great starting point, but I made a few changes to suit my taste. I added some chopped bacon and mushrooms, and I used a different type of cheese. It turned out amazing!
Randy Norman
[email protected]I followed the recipe exactly, but my dish didn't turn out as good as I expected. The Brussels leaves were too tough, and the sauce was too bland. I think I'll try a different recipe next time.
Fathima Rizviya
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the sweet and tangy sauce, and they didn't even notice the Brussels sprouts or spinach.
Yusuf Tumuhimbitse
[email protected]This was a great way to use up some leftover Brussels sprouts and baby spinach. The dish was simple to make and very flavorful. I served it with grilled salmon, and it was a perfect meal.
Muntazir Malik
[email protected]I'm not a huge fan of Brussels sprouts, but I thought I'd give this recipe a try. I'm glad I did! The Brussels leaves were surprisingly tender, and the baby spinach added a nice pop of color and flavor. I'll definitely be making this again.
Kyqsai
[email protected]This dish was easy to make and turned out great! The Brussels leaves were a bit tough, but the baby spinach wilted perfectly. I served it with roasted chicken and mashed potatoes, and it was a delicious meal.
cecile pennell
[email protected]This recipe was a hit! The Brussels leaf and baby spinach sautéed perfectly, and the flavors were amazing. I added a bit of garlic and red pepper flakes for an extra kick, and it was perfect. Even my picky kids loved it.