the

sprou t ed
k i tch en
a tast ier ta ke

E

on whole foods

sara forte
photography by

hugh forte

TEN SPEED PRESS
Berkeley

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brussel leaf and
baby spinach sauté

If you are the cook around
the house, you know how sweet the
Serves 4

<

words “I love this. Please make it
again!” sound. This side has become

1 pound brussels sprouts

1 tablespoon maple syrup

2 tablespoons extra-virgin olive oil

4 cups baby spinach

1 tablespoon white wine or
champagne vinegar

2 generous pinches of sea salt
1/2

cup Marcona almonds

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.

Working with one brussels sprout at a time, peel each individual leaf,

Brussels sprouts are miniature balls of

starting from the outside and working toward the middle. Continue

cabbage, so their stems can be pretty

to peel until you get to the tough core where it is just too tight to pull

tough. By working from the outermost

any more leaves. Discard the core and put the leaves in a big bowl.

leaf inward, and cutting more of the

Repeat with the remaining brussels sprouts.

stem whenever necessary, you fol-

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

low 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.

SAL ADS AND SIDES

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T
HES
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ROUT
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DK
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