Brussels Sprout Leaf and Baby Spinach Sauté
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1pound brussels sprouts
- 2tablespoons extra virgin olive oil
- 1tablespoon white wine vinegar or Champagne vinegar
- 1tablespoon maple syrup
- 4cups baby spinach
- 2generous pinches of sea salt
- ½cup Marcona almonds
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
228 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 18 grams carbohydrates; 7 grams dietary fiber; 6 grams sugars; 8 grams protein; 96 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Working with one brussels sprout at a time, peel off 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.
- Step 2
Over medium heat, warm the olive oil in a large frying pan. Add all of the brussels sprout 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.
- Step 3
Sprinkle with the salt and Marcona almonds and serve immediately.
Private Notes
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Cooking Notes
Starchgirl
This is a delicious variation of brussel sprouts, that draws compliments each time I serve it. I love the fact that it can be made in minutes. while your protein rests.
After serving it for 18 at Christmas, I will caution you not to serve it for a large crowd. First you will tire from defrocking all of those brussel sprouts, then you'll realize you don't have a large enough pan!
For six or fewer guests, it's perfect.
Kwp
Keep the cores! Roast them til quite brown...delish.
Dana
Tip: The peeling of the brussels sprouts goes a lot faster if you begin by cutting off the root with a knife and slicing the sprouts in half.
Thom
FYI, preparing the Brussels sprouts can take about 1/2 an hour. So, it's not really a 10 minute recipe. This is the second time I've made this and it's a wonderful recipe. This time, I used lightly toasted pine nuts in place of the almonds, and sprinkled some red pepper flakes near the end. Finally, I drizzled balsamic glaze over the whole thing and popped it into the oven to keep warm while the rest of dinner was finished. Delish!
Rusty
Solid dish and feels fresh. Might try half the maple syrup next time. Wasn’t over powering but a bit sweet for my taste. Maybe a little chili flake could round it out. Either way it was great and will make again!
Maddie
I made this as a side for Christmas dinner today (the rest of the meal is a copy of Thanksgiving -- turkey/potatoes/dressing/squash etc) and it was perfect! Easy, light, green, healthy, and a good counterpoint to the heavier parts of the meal. The almonds are a nice, crunchy touch. I'm really happy with this and it will be back on the table next year! PS-- I peeled the sprouts yesterday, so the dish came together quickly today while the turkey rested.
Barbara L.
Crazy to waste the cores. Roast them with garlic, serve as condiment. Or with just about anything!
Ellen L
I’m almost embarrassed at how easy & delicious this was! I 3x recipe as we had 12. Difficult due to size pot needed to sautee all. I was bringing to the host’s house, so I didn’t sautee the spinach long at all as I knew it won’t continue to wilt. I just washed the Bsprouts, tossed outer leaves, chopped the stem off, peeled the fresh leaves off (having to chop more stem off as I went for ease/quickness), & then followed recipe. Marcona almonds make everything good! Was praised at party!
MoMama
I’m planning on making this for Thanksgiving. Also planning on employing my nieces and nephews to help separate the sprouts - no need to do it all on your own!
Huguette Lelong
Thank you for this recipe Tara, it will definitely help people eat more Brussels sprouts so nutrient dense. I would advise you keep the core though, you could roast them with your chicken or simply add them to your soups. Less waste!
Thom
FYI, preparing the Brussels sprouts can take about 1/2 an hour. So, it's not really a 10 minute recipe. This is the second time I've made this and it's a wonderful recipe. This time, I used lightly toasted pine nuts in place of the almonds, and sprinkled some red pepper flakes near the end. Finally, I drizzled balsamic glaze over the whole thing and popped it into the oven to keep warm while the rest of dinner was finished. Delish!
Huguette Lelong
Nice! It's also good with hazelnuts.
Emily
The work preparing the sprout leaves takes some patience, but if you use a paring knife to trim the stem and then remove some the core, it’s not onerous. The cooking is practically instant, which makes up for the preparation time. Tasty and beautiful on the plate.
Erin
This was really good even after substituting blanched Tuscan kale because the store was out of spinach. I took off the outer leaves and thinly sliced the cores.
Dana
Tip: The peeling of the brussels sprouts goes a lot faster if you begin by cutting off the root with a knife and slicing the sprouts in half.
Steve Crozier
This didn't really do much for me, and I love Brussels sprouts and spinach. And vinegar. And maple syrup and Marcona almonds. As others have pointed out, the peeling of the leaves is a Hurculean task. I think it took me about 2 1/2 days. Just cut sprouts in half and roast them. There's nothing wrong with this dish except the work/pleasure ratio. Calculate wisely.
Jake in Blue Heaven
works well with Swiss Chard. Remove the stems and proceed as with Spinach.
Jack Gardner
I agree with kwp. Keep the cores! I made this dish with and without the core. The core is more delish.
Kwp
Keep the cores! Roast them til quite brown...delish.
Starchgirl
This is a delicious variation of brussel sprouts, that draws compliments each time I serve it. I love the fact that it can be made in minutes. while your protein rests.
After serving it for 18 at Christmas, I will caution you not to serve it for a large crowd. First you will tire from defrocking all of those brussel sprouts, then you'll realize you don't have a large enough pan!
For six or fewer guests, it's perfect.
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