Brussel Leaf and Baby Spinach Sauté

Name: Brussel Leaf and Baby Spinach Sauté
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters Marcona almonds; 946 milliliters baby spinach; 454 grams brussels sprouts; 1 Tbsp white wine or champagne vinegar; 1 Tbsp maple syrup; 2 Tbsps extra-virgin olive oil; 2 pinches generous pinches of sea salt

Brussel Leaf and Baby Spinach Sauté might be just the side dish you are searching for. One serving contains 235 calories, 8g of protein, and 16g of fat. This recipe serves 4. It is a good option if you're following a gluten free, primal, and vegan diet. Head to the store and pick up generous pinches of sea salt, baby spinach, champagne vinegar, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

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.

Ingredients you will need

Brussels Sprouts

Equipment you will use

Bowl

Over medium heat, warm the olive oil in a large frying pan.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add all of the brussels leaves and sauté for about 30 seconds.

Add the vinegar and maple syrup and toss to coat.

Ingredients you will need

Maple Syrup

Vinegar

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.

Ingredients you will need

Spinach