Brussel Leaf and Baby Spinach Sauté
Brussel Leaf and Baby Spinach Sauté is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Working with one brussels sprout at a time, peel each individual leaf, starting from the outside and working toward the middle.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionWorking 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.