Monday, November 19, 2012

Brussels Leaf and Baby Spinach Sauté

One of the things I have been looking forward to since moving back from Canada is celebrating American Thanksgiving.  Although both of my daughters, Kelsey and Taryn will not be with me, I will be with my cousin and her very large family for the holidays.  My cousin's daughter started on November 1st and has been posting on FB each day another thing she is thankful for.  Yesterday she was thankful for being one year from her cancer diagnosis and now being cancer free.  Besides being tears to my eyes,  her post(s) have been a great reminder to me that every day is a day to give thanks not just the fourth Thursday in November.

For our American viewers,  the Thanksgiving holiday  is coming up in a little more than 72 hours so we at K and K thought we would offer up one last suggestion for a great quick and easy side dish.  In October, Epicurious had this recipe from The Sprouted Kitchen as their recipe of the day.  Brussels sprouts and spinach are two of my favorite vegetables so this was a must try for me.  The great thing about this recipe is that all the prep can be done a day ahead and the cooking time is truly less than 4 minutes.  This dish is not only delicious but very pretty and elegant with the Marcona almonds adding great crunch!  If you are still looking for the prefect side dish, you should give the Brussels Leaf and Baby Spinach Saute a try! 

Brussels Leaf and Baby Spinach Sauté

Epicurious | October 2012
By Sara Forte
The Sprouted Kitchen 
serves 4


1 pound Brussels sprouts (hand pick your sprouts so you get good outside leaves)

2 tablespoons extra-virgin olive oil

1 tablespoon white wine or champagne vinegar

1 tablespoon maple syrup

4 cups baby spinach ( I used only 2 cups as I only was feeding 2)

2 generous pinches of sea salt

1/2 cup Marcona almonds ( I used Trader Joe's Roasted and Salted Marcona Almonds with Rosemary)


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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