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    You are in: Home / Recipes / Brussel Leaf and Baby Spinach Sauté Recipe
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    Brussel Leaf and Baby Spinach Sauté

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    20 mins

    5 mins

    Brookelynne26's Note:

    From The Sprouted Kitchen by Sara Forte

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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.
    2. 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.
    3. 3
      Sprinkle with the salt and Marcona almonds and serve immediately.

    Ratings & Reviews:

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    Nutritional Facts for Brussel Leaf and Baby Spinach Sauté

    Serving Size: 1 (176 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 226.0
     
    Calories from Fat 147
    65%
    Total Fat 16.4 g
    25%
    Saturated Fat 1.7 g
    8%
    Cholesterol 0.0 mg
    0%
    Sodium 106.9 mg
    4%
    Total Carbohydrate 16.2 g
    5%
    Dietary Fiber 5.4 g
    21%
    Sugars 6.0 g
    24%
    Protein 7.3 g
    14%

    The following items or measurements are not included:

    sea salt

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