Spinach and Brussel Leaf Sauté

I remember the first time I realized vegetables could be delicious. It was at some point when I was in high school and my mom had just purchased a Cooking Light cookbook. She made several vegetable recipes that were incredibly tasty and glazed with simple combinations of things like soy sauce, browned butter, and maple syrup. They were a far cry form the unseasoned, steamed vegetables I ate during most of my youth (sorry mom, I mostly liked them. Except for the green beans).

Spinach and Brussel Leaf Sauté - a quick and healthy side that will encourage even the pickiest of eaters to eat their vegetables!    Spinach and Brussel Leaf Sauté - a quick and healthy side that will encourage even the pickiest of eaters to eat their vegetables!    Spinach and Brussel Leaf Sauté - a quick and healthy side that will encourage even the pickiest of eaters to eat their vegetables!

As much as I love all those veggie recipes, this Spinach and Brussel Leaf Sauté is now my go-to veggie side. It comes together so quickly (you can strip the leaves from the brussels sprouts in advance), compliments a wide array of dishes, and is downright delicious. I love the sweetness of the maple syrup and the acidity of the white wine vinegar. There is one downside to this recipe: it leaves you with a bunch of compact, bland brussels sprouts cores. But I have an idea for something tasty and simple to do with them instead of dropping them in the garbage . . . Easy Brussels Sprouts Pita Pizzas from Kitchen Treaty. Seriously, I’m going to make them for lunch today on some mini naan we picked up from Costco.

Spinach and Brussel Leaf Sauté - a quick and healthy side that will encourage even the pickiest of eaters to eat their vegetables! Spinach and Brussel Leaf Sauté - a quick and healthy side that will encourage even the pickiest of eaters to eat their vegetables!

Spinach and Brussel Leaf Sauté
 
Prep time
Cook time
Total time
 
Spinach and Brussel Leaf Sauté - a quick and healthy side that will encourage even the pickiest of eaters to eat their vegetables!
Serves: 4 servings
Ingredients
  • • 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
Instructions
  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.

Adapted from The Sprouted Kitchen

Comments

    • Alexa says

      Thanks so much, Sarah! I am also grateful that I’ve grown to enjoy vegetables more as I’ve gotten older . . . it makes eating healthier much easier, haha :)

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