Brussels Leaf and Baby Spinach Sauté

My Go-To Green Side Dish: Brussels Leaf and Baby Spinach Sauté

As a busy working mom, finding quick and healthy weeknight dinners is always a top priority. I’m constantly juggling work deadlines, school pick-ups, and after-school activities. The last thing I want to spend my limited time on is slaving away in the kitchen. That's why this Brussels Leaf and Baby Spinach Sauté has become my absolute lifesaver. It's not only incredibly fast to make but also incredibly delicious and visually appealing – a win-win for any busy cook!

The beautiful contrast of the vibrant green spinach and the slightly darker shade of the brussel sprout leaves makes this dish a real eye-catcher. It's the kind of side dish that effortlessly elevates even the simplest weeknight meal, transforming it into something special. My kids, even my picky eaters, love this. It’s gotten so many “make this again!” requests, and truthfully, I don’t mind one bit. What’s even better is that the prep time is minimal. Once you've removed the leaves from the Brussels sprouts (which can be done in advance), the actual cooking time is mere minutes.

The key to this recipe lies in the careful preparation of the Brussels sprouts. They're miniature cabbages, and their stems can be quite tough. I’ve perfected a method that makes this process surprisingly easy. Working from the outermost leaf inward, you carefully peel each leaf, removing more of the stem as needed. Follow the natural pattern of the sprout, and you’ll find it much simpler than you might think. It’s a bit like a mini-puzzle, and the result is beautifully tender leaves that cook perfectly in the pan. This is the perfect dish to showcase the unique flavor of Marcona almonds – those sweet, blanched Spanish almonds are a delicious addition that elevates this dish.

I’ve found that the trick to this is not overcooking the spinach. A slight wilt is ideal; it will continue to cook in its residual heat after being removed from the pan. This ensures the spinach remains perfectly tender-crisp. It's the balance of the perfectly cooked brussel sprout leaves with the tender-crisp spinach that makes this dish truly shine. The Marcona almonds provide a delightful textural crunch as well as a sweet, subtle nutty flavor that complements the slightly bitter yet savory flavors of the greens perfectly. It’s a surprisingly complex flavor profile for such a simple dish, making it suitable for any occasion.

This simple sauté has become a staple in my weeknight dinner rotation. It's a versatile dish that pairs well with everything from grilled chicken and fish to roasted vegetables and hearty grains. The beauty of this recipe is its adaptability. Feel free to experiment with different seasonings or add other vegetables, such as sliced mushrooms or bell peppers. The possibilities are endless! I often double the recipe to have enough leftovers for lunch the next day – the flavors only intensify as they sit, making it even more delicious. Next time you're looking for a quick, healthy, and impressive side dish, try my Brussels Leaf and Baby Spinach Sauté. You won't be disappointed.

Step-by-step

• 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.