Introduction
Welcome to our culinary exploration featuring a delightful combination of Brussels Leaf and Baby Spinach Sauté. This recipe masterfully blends the earthy tones of brussels sprouts with the delicate bitternayer notes of baby spinach, creating an appetizing dish that celebrates both flavor and nutrition.
Tips for this recipe
For optimal results in our Brussels Leaf and Baby Spinach Sauté, ensure your brussels sprouts are of uniform size to allow even cooking. Drying spinach thoroughly before sautéing will prevent a soggy texture.
Why you will love this recipe
This Brussel Leaf and Baby Spinach Sauté is not just a treat for the palate but also offers nutritional benefits. It’s rich in vitamins, minerals, and antioxidants that support overall wellness while indulging in a hearty vegetable-centric meal.
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 sea salt
- 1/2 cup Marcona almonds
Adviced equipments
- Mandoline Slicer: For precision and uniformity in slicing brussels sprouts and baby spinach.
- Salad Spinner: To efficiently wash and dry greens, maintaining their crispness and texture.
- Non-stick Skillet (Medium): Ideal for sautéing leafy greens without the risk of sticking or burning.
- Heavy Duty Fry Pan: For those preferring to cook over direct heat, offering versatility in preparation methods.
- Stainless Steel Cooking Pot (3-Quart): Useful for boiling water during the blanching process or other steps of the recipe if necessary.
History of the recipe
The Brussels Leaf and Baby Spinach Sauté draws inspiration from traditional European cooking, where greens are a staple. The technique of sautéing is rooted in French cuisine’s culinary evolution, signifying the importance of vegetables in balanced diets.
fun facts about this recipe
Did you know that Brussels sprouts are not only a nutritious superfood but also have been cultivated for over 1,000 years? Baby spinach, on the other hand, is often referred to as ‘the new kale’ due to its rising popularity. Combining these two in a sauté highlights their unique flavors and health benefits.