Brussel Leaf And Baby Spinach Sauté – a delicious recipe with brussels sprouts, extra-virgin olive oil, white wine, maple syrup, baby spinach, generous. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
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.
2
Over medium heat, warm the olive oil in a large frying pan. Add all of the brussels leaves and saute 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.
3
Sprinkle with the salt and Marcona almonds and serve immediately.
187
kcal
Calories
16
g
Fat
8
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 pound brussels sprouts, 2 tablespoons extra-virgin olive oil, 1 tablespoon white wine or champagne vinegar, 1 tablespoon maple syrup, and more.
Yes, Brussel Leaf And Baby Spinach Sauté falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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