Food recipes
Spinach and Brussel Leaf Saute
Spinach and Brussel Leaf Saute Ingredients: brussels sprouts, raw oil, olive, salad or cooking vinegar, red wine syrup, maple, canadian spinach, raw nuts, almonds salt, table Directions: Working with one Brussels spro...
Spinach and Brussel Leaf Saute
Ingredients:
brussels sprouts, raw
oil, olive, salad or cooking
vinegar, red wine
syrup, maple, canadian
spinach, raw
nuts, almonds
salt, table
Directions:
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 compact core where it is too tight to pull any more leaves.
Discard the core and put the leaves in a big bowl.
Repeat with the remaining Brussels sprouts.
Warm olive oil in a large skillet over medium heat.
Add all of the Brussels leaves and cook for about 30 seconds, stirring frequently.
Add vinegar and maple syrup and toss to coat.
Add spinach to the pan and toss until it is barely wilted.
Stir in slivered almonds and sprinkle with salt.
Serve immediately.
Ingredients:
brussels sprouts, raw
oil, olive, salad or cooking
vinegar, red wine
syrup, maple, canadian
spinach, raw
nuts, almonds
salt, table
Directions:
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 compact core where it is too tight to pull any more leaves.
Discard the core and put the leaves in a big bowl.
Repeat with the remaining Brussels sprouts.
Warm olive oil in a large skillet over medium heat.
Add all of the Brussels leaves and cook for about 30 seconds, stirring frequently.
Add vinegar and maple syrup and toss to coat.
Add spinach to the pan and toss until it is barely wilted.
Stir in slivered almonds and sprinkle with salt.
Serve immediately.