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Brussels Sprouts Leaf and Baby Spinach Sauté

Brussels Sprouts Leaf and Baby Spinach Sauté

If you are the cook around the house, you know how sweet the words "I love this. Please make it again!" sound. By working from the outermost leaf inward, and cutting more of the stem whenever necessary, you follow the pattern of the sprout to easily remove its leaves. You can do this part in advance, but you'll want to sauté them just before serving.

Marcona almonds are blanched Spanish almonds that are sweeter than American almonds. They can run on the expensive side, but I have seen them at both Trader Joe's and Costco for a reasonable price. You don't need a lot of them, but their flavor is really special on top of this plate of tender greens.

Notes

Reprinted with permission from The Sprouted Kitchen by Sara Forte, copyright © 2012. Published by Ten Speed Press, a division of Random House, Inc.

Ingredients

  • 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 salt
  • 1/2 Cup Marcona almonds

Italian Sauteed Spinach

If you love spinach here are two recipes below we love using fresh spinach sauteed in olive oil and garlic.

The other recipe uses Brussels sprouts, spinach, and sliced almonds and also excellent.

I have only used fresh spinach leaves in my recipes but I have been told canned and frozen also will work with this simple side dish.

The spinach can be used in so many ways and so versatile.

Great for stuffing in a stromboli pizza dough, on a burger, in quiches, or just using this as a bed of spinach under some baked fish.

This versatile recipe can be spicy or plain depending on how much heat you like, and with the addition of a Utica grind of red pepper that's exactly how we serve ours.

If you love spinach, this is an easy way to serve it and just adapt these recipes below to your taste.

Scroll down to the printable recipe card for both recipes on Italian Style Sauteed Spinach and Spinach with Brussels Sprouts.


25 of Our Most Delicious Brussels Sprouts Recipes

With a snap in the air as the nights turn long, the season is signaling a big shift. This is Brussels sprout weather, and the tiny cabbages seem to surround us. They are members of the great Brassica family and close cousins to cabbages, kohlrabi, cauliflowers, kale, and broccoli. Brussels sprouts are now piled in green heaps at supermarkets, on farmers' market tables, or tucked neatly into little cardboard nests beneath coverlets of cellophane at the local grocery. Sometimes they are sold attached dramatically to their giant, sturdy stems. They'll be in season fall through February.

Because Brussels sprouts still carry with them the faintest whiff of a bad reputation, we think it's only fair to reiterate that this little crucifer deserves far, far better than the notorious boiling to which it may have been subjected in the past. The characteristic nuttiness of Brussels sprouts is preserved if they are either boiled or steamed briefly until barely tender, sautéed, or roasted. Their tiny leaves and stout hearts turn sweet in dry heat with the addition of some fat or acid, and this quality is their most appealing. If you love good crunch, raw Brussels sprouts are juicily crisp and extremely healthy. Reinterpret a classic big cabbage slaw, or pair them with avocado for contrasting softness.

When shopping for Brussels sprouts, look for bright-green sprout heads, as mushy sprouts yield less flavor. Choose sprout heads of roughly the same size so they'll cook evenly. Store unwashed Brussels sprouts in an airtight container in the refrigerator. Use them within three or four days.

There is great satisfaction in shopping and eating seasonally, and if you have waited almost a year to enjoy a crop now at market you should dive in headfirst and enjoy that vegetable thoroughly. Our recipes will help you do just that.


Making the Brussels Sprout Leaves recipe

I like to bake my bacon in the oven for this dish. It removes a lot of the fat, so makes for an overall less calorie rich dish but still leaves all the lovely bacon flavor.

It takes only 15 minutes and you can be cooking the leaves while it cooks. Dice the bacon into smallish pieces when it is done.

Add olive oil to a pan and dice the onion and cook till it is translucent then add in the garlic.

Vegetable stock comes next and then the brussels sprouts leaves are added and cooked with the lid on so that they can steam.

Finish off the recipe with red pepper flakes and lemon zest.

Continue cooking until the leaves are soft with a little bit of crunch left. (this took me about 30 minutes over low heat.)

Remove from heat and stir in a small splash of red wine vinegar and lemon juice and season with salt and pepper.

Add the chopped bacon and serve hot.

For a reminder of this Brussels sprout leaves recipe, just pin this image to one of your cooking boards on Pinterest.

Nutritional information for Sauteed Brussels Sprouts with Bacon

This recipe serves four with about 2 cups for each serving. The recipe has 119 calories and 7.5 grams of fat, 1.6 grams of sugar and is high in protein.

The leaves taste amazing. They are tender and still have a nice crunch and are beautifully flavored with the garlic and bacon. They make a great side dish with any protein.

Have you ever used the leaves of brussels sprouts in cooking? If so, how do you prepare them? Please leave your comments below.


Shredded Brussels Sprouts Salad with Baby Peas, Toasted Almonds and Lemon

I&rsquom here with a ten kisses recipe to get you healthy new year started, no matter what your food needs are.

Scratch everything you think you know about Brussels Sprouts, how and when to serve them, and think bright green shredded salad with toasted almonds, and lemony, garlicky olive oil. You might love roasting them like I do and serving them at your holiday meals. But, have you ever thought about shredding them and mixing them with sauteed peas ? I didn&rsquot think so.

January is eat green month around here, a time to cleanse, detox and eat a lot of raw fresh fruit and vegetables. We eat a lot of Brussels sprouts for their detox power. I added peas to the salad for protein and the&rdquofill&rdquo factor making this a perfect salad to eat as a stand alone for lunch or accompany some brown rice for a delightful meatless meal.

This recipe is dairy free, sugar free, gluten free, vegan, vegetarian, and low glycemic. It&rsquos a base of good textures and healthy ingredients. However, you can do a lot of things to change it up. Bacon is a great addition to the flavor profile as is crispy prosciutto or pancetta. A few chopped green olives or capers can add a briny punch. Add dried fruit (cranberries, apricots) can add another layer of texture. You can eat this salad warm or at room temperature with brown rice, a little pasta, or for something really different, as a topping for white pizza. We liked it so much we just ate it all up just like it is, enjoying every healthy January bite.


The why

It&rsquos all in your genes whether you love or hate this cute little vegetable. A study in 2011 by Cornwall College states that the Brussel sprout has a chemical similar to phenylthiocarbamide, which only tastes bitter to people who have a variation to a certain gene.

The research says that approximately 50 percent of the world&rsquos population has a mutation to that gene.

I&rsquom one of the people with that mutation.

Brussel sprouts taste so bitter to me, I can&rsquot believe that people actually like them.

This post may contain affiliate links, which means I get a small commission, at no additional cost to you, if you click the link and buy something. You can read my disclosure here.


How to Steam Brussels Sprouts

  1. Clean and trim 1 pound of Brussels sprouts.
  2. Add a few inches of water to a pot then insert a steamer basket. The water should not touch the bottom of the steamer basket.
  3. Bring the water to a simmer over medium-high heat.
  4. Add the sprouts and steam, tossing halfway through, until bright green and tender, 6 to 8 minutes.
  5. Transfer the sprouts to a bowl. Season with salt and pepper to taste.
  6. Toss with lemon juice and also butter if you like.
  7. Serve hot. Steamed sprouts should be slightly crunchy. Overcooked sprouts will be mushy.

Braised Brussels sprouts allowed to sizzle until golden brown and crisp.


Making the Brussels Sprout Leaves recipe

I like to bake my bacon in the oven for this dish. It removes a lot of the fat, so makes for an overall less calorie rich dish but still leaves all the lovely bacon flavor.

It takes only 15 minutes and you can be cooking the leaves while it cooks. Dice the bacon into smallish pieces when it is done.

Add olive oil to a pan and dice the onion and cook till it is translucent then add in the garlic.

Vegetable stock comes next and then the brussels sprouts leaves are added and cooked with the lid on so that they can steam.

Finish off the recipe with red pepper flakes and lemon zest.

Continue cooking until the leaves are soft with a little bit of crunch left. (this took me about 30 minutes over low heat.)

Remove from heat and stir in a small splash of red wine vinegar and lemon juice and season with salt and pepper.

Add the chopped bacon and serve hot.

For a reminder of this Brussels sprout leaves recipe, just pin this image to one of your cooking boards on Pinterest.

Nutritional information for Sauteed Brussels Sprouts with Bacon

This recipe serves four with about 2 cups for each serving. The recipe has 119 calories and 7.5 grams of fat, 1.6 grams of sugar and is high in protein.

The leaves taste amazing. They are tender and still have a nice crunch and are beautifully flavored with the garlic and bacon. They make a great side dish with any protein.

Have you ever used the leaves of brussels sprouts in cooking? If so, how do you prepare them? Please leave your comments below.


A bright and leafy take on rigatoni: pan-roasted brussels sprouts and leeks meld with garlic and lemon zest before being tossed with pasta and topped with a generous serving of Parmesan.

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10 Easy Brussels Sprouts Recipes

Enjoy these 10 Easy Brussels Sprouts Recipes and my favorite air fryer and oven roasted vegetable medley recipe!

10 Easy Ways to Cook Brussels Sprouts

You&rsquoll love these 10 quick Brussels sprouts recipes along with my easy roasted vegetable medley recipe that you can make in the oven or air fryer.

Originally published on February 9, 2017, updated in 2021

Last week I bought Brussels sprouts for the first time! I love ordering roasted Brussels sprouts at restaurants, but have never attempted to cook them at home.

I asked for recipe help on Facebook and Instagram and got so many great ideas that I had to share a few recipes here today.

After reading all of your great recipe suggestions, I&rsquove made several of them since writing this post and now addicted to this fabulous vegetable!

How good are Brussels sprouts for you?

Brussels sprouts are actually a very nutritious! They are high in fiber, vitamins, minerals and antioxidants. Plus, they have zero saturated fat. Definitely worth adding some of these delicious sprouts to your dinner plans.

How do you know when Brussels sprouts are done?

The center should be soft enough to easily cut into when they are done. Slice Brussels sprouts in half to cook evenly. The leaves will cook faster and can become crunchy. That&rsquos my favorite part!

What Can you Serve With Brussels sprouts?

Once you&rsquove cooked them, you&rsquoll need a great main dish recipe to go along with your dinner. Here are a few of my favorite dinner recipes that would be wonderful with Brussels Sprouts.

  • How to Cook the Best Filet Mignon
  • Easy Baked Shrimp
  • Honey Lime Baked Chicken
  • One Pot Enchilada Mac and Cheese

How Do you Cook Brussels sprouts?

There are so many great ways to enjoy them. I&rsquove been making mine in the air fryer now. You&rsquoll love these 10 quick and simple recipe ideas listed below.

A BIG thanks to everyone for coming to my rescue with your great recipe suggestions!

10 Easy Ways to Cook Brussels Sprouts

1. Halve sprouts. Sauté in butter, feel free to add a little minced shallot and diced bacon. Deglaze with white wine. Salt and pepper. Drink said wine. Love Brussels sprouts! &ndash Kimberley

2. I shred them, then melt butter in a pan & brown pecans. Then add Brussels, salt & pepper. Cook until tender then toss with cranberry raisins. I used to HATE Brussels sprouts until I tasted this! &ndash Jamie

3. I love roasting them in the oven in my cast iron skillet with bacon and walnuts. &ndash Ann

4. I roast mine in the oven with sea salt, cracked black pepper, olive oil and a good balsamic. My kids love them! &ndash Brooke

5. I cut them in half, drizzle with olive oil and roast them with pancetta or bacon and thinly sliced lemons, salt and pepper until caramelized. &ndash The Epicurean Crafter

6. Chicken sausage sliced up, sauté on the stove with Brussels cut in half. Toss in olive oil, sea salt, pepper and a little soy sauce! &ndash Crystal B.

7. We love them on skewers with bacon. Yum! &ndash Everything Mom

8. Wok charred lemon scented. It is a P.F. Chang&rsquos recipe. Sliver them, zest a lemon, cook them on really high heat with some oil. Toss with lemon zest while cooking and squeeze in a bit of the lemon juice. Let some spots blacken. They are yummy! &ndash Christina

9. Braised in a white wine Dijon mustard sauce. YUM. When I&rsquom not feeling that fancy, oven roasted like many others suggested. -Christina P.

10. Cut in half and cooked in a little olive oil in a heavy skillet with fresh garlic, topped with sage. The longer you leave them without turning them so they can get dark&hellipthe better.

Other ingredients I was suggested to mix In My REcipes

  • parmesan cheese
  • brown sugar
  • honey
  • orange zest
  • apple cider vinegar

Give Them a Try!

Here is the Roasted Vegetable Medley recipe that I ended up making. They turned out delicious and I can&rsquot wait to make them again. Maybe next time someone else my family will try them!


Watch the video: Seelachsfilet an Steckrübenpüree, Rosenkohlblätter (January 2022).