A quick and healthy side dish that will entice even the most picky eaters to eat their veggies!
- 1 pound Brussels sprouts
- 2 tablespoons Olive oil
- 1 tbsp White wine vinegar
- 1 tbsp Maple syrup
- 4 cups baby spinach
- ¼ cups Flaked almonds
- ½ teaspoon Salt
Working with one Brussels sprout at a time, peel each individual leaf, starting at the outside and working towards the middle. Keep peeling until you get to the compact core where it’s too tight to pull out more leaves. Discard the pit and put the leaves in a large bowl. Repeat with the remaining Brussels sprouts.
Heat the olive oil in a large skillet over medium heat. Add all the Brussels leaves and cook for about 30 seconds, stirring frequently. Add the vinegar and maple syrup and toss to coat. Add the spinach to the skillet and stir until just wilted.
Stir in the slivered almonds and sprinkle with salt. Serve immediately.