Barley With Brussels Sprouts Spinach And Edamame Recipes
BRUSSELS SPROUT LEAF AND BABY SPINACH SAUTé
This recipe was brought to The Times in 2012 by Sara Forte, a self-taught vegetarian chef and the author of the Sprouted Kitchen, a vegetarian food blog. While Ms. Forte loves whole roasted brussels sprouts, she knows many people don't like the woodsy center. In this simple warm salad, only the tender outside leaves are used. Just peel the leaves away, discard the core, then sauté with jumble of fresh spinach and dress with a white wine-maple syrup vinaigrette. A handful of Marcona almonds finishes it off for a a pleasant crunch.
Provided by Tara Parker-Pope
Categories easy, quick, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- 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.
- 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.
- Sprinkle with the salt and Marcona almonds and serve immediately.
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 14 grams, Carbohydrate 18 grams, Fat 16 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 96 milligrams, Sugar 6 grams, TransFat 0 grams
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- Step 1: Prepare the dressing and store1. Add cashew nuts to pan and add water to it; bring to a boil. 2. Drain the water and let it cool down. Or, soak them for 4-5 hours in water. Drain the water.3. To a food processor or a high-powered blender, add boiled or soaked cashew nuts, lemon juice, and water.4. Please add the water gradually until dressing-like consistency is obtained.5. Blend to form a paste. You may store this dressing in a refrigerator for 3-4 days.
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- Step 4. Prepare the Salad1. Add shredded and roasted Brussels sprouts, cooked Barley and Cashew dressing to a salad bowl.2. Add salt, pepper or herbs of choice.3. Mix gently and store in a refrigerator. It tastes great when served cold.
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