Brussels Sprouts Leaf and Baby Spinach Sauté

Staff Writer
Brussels Sprouts Leaf and Baby Spinach Sauté
Hugh Forte

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 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 this part in advance, but you'll want to sauté them just before serving.

Marcona almonds are blanched Spanish almonds that are sweeter than American almonds. They can run on the expensive side, but I have seen them at both Trader Joe's and Costco for a reasonable price. You don't need a lot of them, but their flavor is really special on top of this plate of tender greens.
 

4
Servings
235
Calories Per Serving
Deliver Ingredients

Notes

Reprinted with permission from The Sprouted Kitchen by Sara Forte, copyright © 2012. Published by Ten Speed Press, a division of Random House, Inc.

Ingredients

  • 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 salt
  • 1/2 Cup Marcona almonds

Directions

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.
 

Brussels Sprouts Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Brussels Sprouts Cooking Tip

Different vegetables have different cooking times – cook different types separately and then combine.

Nutritional Facts

Total Fat
16g
25%
Sugar
6g
N/A
Saturated Fat
2g
9%
Protein
8g
17%
Carbs
19g
6%
Vitamin A
184µg
20%
Vitamin B6
0.3mg
16.7%
Vitamin C
105mg
100%
Vitamin E
7mg
36%
Vitamin K
350µg
100%
Calcium
131mg
13%
Fiber
7g
29%
Folate (food)
135µg
N/A
Folate equivalent (total)
135µg
34%
Iron
3mg
17%
Magnesium
99mg
25%
Monounsaturated
11g
N/A
Niacin (B3)
2mg
9%
Phosphorus
180mg
26%
Polyunsaturated
3g
N/A
Potassium
753mg
22%
Riboflavin (B2)
0.4mg
25.1%
Sodium
198mg
8%
Sugars, added
3g
N/A
Thiamin (B1)
0.2mg
14.7%
Zinc
1mg
8%

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