Spinach and Brussel Leaf Sauté
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Serves: 4 servings
Spinach and Brussel Leaf Sauté - a quick and healthy side that will encourage even the pickiest of eaters to eat their vegetables!
  • • 1 pound brussels sprouts
  • • 2 tablespoons olive oil
  • • 1 tablespoon white wine vinegar
  • • 1 tablespoon maple syrup
  • • 4 cups baby spinach
  • • ¼ cup slivered almonds
  • • ½ teaspoon salt
  1. Working 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 compact core where it is too tight to pull any more leaves. Discard the core and put the leaves in a big bowl. Repeat with the remaining brussels sprouts.
  2. 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 the vinegar and maple syrup and toss to coat. Add the spinach to the pan and toss until it is barely wilted.
  3. Stir in the slivered almonds and sprinkle with salt. Serve immediately.
Recipe by Sweet Little Kitchen at http://sweetlittlekitchen.com/spinach-and-brussel-leaf-saute/