Brussel Leaf and Baby Spinach Saute
- 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 sea salt
- 1/2 cup Marcona almonds
- This recipe is vegan
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Baby spinach (4 cups)
- Brussels sprouts (1 pound)
- Marcona almonds (1/2 cup)
- Condiments
- White wine or champagne vinegar (1 tablespoon)
- Cooking & Baking
- Maple syrup (1 tablespoon)
- Olive oil, extra-virgin (2 tablespoons)
- Sea salt (2 generous pinches)
Preparation
Read recipe preparation on epicurious.com
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Recipe Stats
Published October 1, 2012 (4 months ago).
24 people saved this recipe.
