Brussel Leaf and Baby Spinach Sauté Recipe

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Brussel Leaf and Baby Spinach Sauté
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Ingredients:

Directions:

  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. 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. Sprinkle with the salt and Marcona almonds and serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 337.77 Kcal (1414 kJ)
Calories from fat 228.21 Kcal
% Daily Value*
Total Fat 25.36g 39%
Sodium 285.35mg 12%
Potassium 621.71mg 13%
Total Carbs 20.15g 7%
Sugars 6.76g 27%
Dietary Fiber 8.3g 33%
Protein 11.7g 23%
Vitamin C 104.8mg 175%
Iron 3.1mg 17%
Calcium 188.4mg 19%
Amount Per 100 g
Calories 178.69 Kcal (748 kJ)
Calories from fat 120.73 Kcal
% Daily Value*
Total Fat 13.41g 39%
Sodium 150.96mg 12%
Potassium 328.9mg 13%
Total Carbs 10.66g 7%
Sugars 3.58g 27%
Dietary Fiber 4.39g 33%
Protein 6.19g 23%
Vitamin C 55.4mg 175%
Iron 1.6mg 17%
Calcium 99.7mg 19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.1
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • good source of fiber

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