Brussel Leaf And Baby Spinach Sauté Recipes

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BRUSSELS SPROUT LEAF AND BABY SPINACH SAUTé



Brussels Sprout Leaf and Baby Spinach Sauté image

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

1 pound brussels sprouts
2 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar or Champagne vinegar
1 tablespoon maple syrup
4 cups baby spinach
2 generous pinches of sea salt
1/2 cup Marcona almonds

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

BRUSSEL LEAF AND BABY SPINACH SAUTé



Brussel Leaf and Baby Spinach Sauté image

Provided by Sara Forte

Categories     Salad     Leafy Green     Side     Thanksgiving     Vegetarian     Fall     Vegan     Brussels Sprout     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 7

1 pound brussels sprouts
2 tablespoons extra-virgin olive oil
1 tablespoon white wine or champagne vinegar
1 tablespoon maple syrup
4 cups baby spinach
2 generous pinches of sea salt
1/2 cup Marcona almonds

Steps:

  • 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.
  • Over medium heat, warm the olive oil in a large frying pan. Add all of the brussels 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.

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