If you are the cook around the house, you know how sweet the words "I love this. Please make it again!" sound. This side has become my go-to dish for something quick and pretty, as I love the juxtaposition of the two shades of green. After you remove the leaves from the brussels sprouts, this takes only minutes to prepare. Brussels sprouts are miniature balls of cabbage, so their stems can be pretty tough. 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.
Ingredients
Serves 4
Step 1
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.
Step 2
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.
Step 3
Sprinkle with the salt and Marcona almonds and serve immediately.
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Reviews (17)
Back to TopTakes time to de-leaf the sprouts but this is a great way to serve both Brussel sprouts and spinach. I am not a fan of Brussel sprouts but I like them prepared like this.
jstuts2
Bellingham, WA
12/1/2018
I was disappointed. This looked like a really great recipe and way to serve spinach and Brussel sprouts. It was good, but nothing special. My husband, who is an extremely healthy eater and likes everything, was not impressed either. I prefer high roasted Brussel sprouts or a kale salad to this. Also, I had extra but the leftovers became bitter by the second day- so make only what you plan to eat that day.
telecommuter
Dallas, TX
11/24/2016
Has anyone tried this with bacon in place of marcona almonds as it is also salty? I couldn't find marcona almonds anywhere so looking for a salty alternative!
laurenakinnear5838
Toronto
6/20/2016
Absolutely delicious!! A definite keeper. Made just a small amount for myself and wished I had made twice as much.
Anonymous
Montreal, QC
3/5/2016
I made this the other day for lunch. This salad was excellent. I would recommend you just toss the fresh spinach with the brussel sprout greens right out of the pan; even10 seconds pan time for the spinach was too much.
elauridsen
Los Angeles
10/12/2014
I made this for Easter and it was a big hit! It took 15-20 minutes to make, but the real time was in the prep as I had 4 lbs. of Brussels to peel since we were feeding 24 people. You can use some of the techniques below to shorten the time or enlist some helpers.
TRomes
Metuchen, NJ
4/21/2014
使这些感恩节,他们是伟大的!Will make these again especially for thanksgiving next year!
liebekim
Chicago
11/28/2013
My girlfriend made this for me and got me hooked. I made it for myself and followed her advice of adding feta cheese. Now its my favorite way to eat brussel sprouts.
abouvy
Chicago, IL
3/17/2013
oh yeah, buy shredded brussel sprouts from trader joes, or just cut the brussels in half, then cut out the stem rather than peeling. it's less pretty, but who cares ones it's in your mouth?
little_red_cat
2/21/2013
i'm diabetic so maple syrup isn't the best option. i substituted 1/2 tablespoon splenda brown sugar and 3 tablespoons white wine for the maple syrup. personally i think it's better. also, you can add caramelized onion, or substitute kale for spinach and it's still awesome! this recipe is endlessly versatile.
little_red_cat
chicago
2/21/2013
Wonderful. Lighter than the roasted sprouts with bacon that I love; perfect with fish. I sliced my very small sprouts instead of separating the leaves--can't imagine it could have been better.
Anonymous
Manhattan
12/26/2012
This was quite nice for Thanksgiving. It is time-consuming, though: it took me three-quarters of an hour to peel the brussels sprouts (doubled the recipe). You should definitely go for the larger sprouts with this recipe; I only got 6 -7 leaves off of each one. And don't discard the rest of the sprout-the "tough core" is perfectly edible-just save for another sprout recipe.
lesliehapp
Mount Airy, MD
12/2/2012
Excellent. I like my cooked greens very lightly wilted. These cook super fast once in the skillet, so if you're like me, have everything ready to go when you put the brussels in the pan (including dressing and plates). I have tried them with honey and cider vinegar as well. Very interchangeable. Husband has declared this his #1 fave salad.
Anonymous
seattle
11/12/2012
This was delicious and very satisfying! I will definitely remember this recipe as my 9 year old daughter loved it. I had to make a second batch, which was fine since it only took five minutes!
elizawe
Nashville, TN
11/8/2012
I love the tang of the vinegar in this and with the almonds, it is a very satisfying way to eat your greens! I think I'm going to make this all the time. I'm hooked.
Anonymous
Seattle, WA
11/8/2012
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