If you need to add veggies to your plate pronto, this recipe for sauted Brussels sprouts and spinach will be your new BFF. Quick, flavorful and oh-so delicious.
Do you remember Brussels sprouts and spinach from your childhood? I do. Before food blogs and Pinterest, there wasn’t all that much to get excited about when it came to this vegetable pair. Sure, Popeye loved himself some spinach, but even he couldn’t get the majority of us excited about it. Especially spinach from a can. Not the most tantalizing for a child, or an adult for that matter.
Looking back, I only remember a few occasions where either of these foods made it onto our plates. The few times I do remember, neither was found to be extremely appealing. The cooking method of choice back then? Boiling. Boiling the living daylights out of them.
When I got married, cooked spinach reared its head once more. My husband was a fan, so of course, I was willing to try it again. Sure enough, I boiled it, wrinkled up my nose and then said enough is enough.
If I haven’t mentioned it before, my husband and I got married young and in college… neither of us really knowing how to cook anything. He – a pack of ramen noodles. Me – a salad.
As a dietitian, I just couldn’t settle for limp, flavorless vegetables. They are just too important to go left uneaten. So we stopped making cooked spinach. And we didn’t even try Brussels sprouts.
Yep, we left these veggies off our plates. I mean come on – I could make a salad! But guess what? Even salads get boring after awhile.
But the story doesn’t end here. No, just as Justin Timberlake brought sexy back, we brought back Brussels sprouts and spinach to our kitchen. As a dietitian, I needed to take my own advice – to never give up on a nourishing food. Instead, get creative and find a way to enjoy it. Although its okay to not enjoy every single food, the more foods you appreciate, the more varied and enjoyable your meal plan can be. So… we rolled up our sleeves and got to work. And guess what? We discovered that we actually did like Brussels sprouts (roasted or sauted) and spinach (fresh, sauted, and thrown into dishes). Yay!
Now days we continue to look for new ways to add these and other veggies to our ever evolving meal plan. Although roasting vegetables tends to be a favorite prep method of mine, sometimes you just don’t have time for that. In those moments, I turn to my stove top and saute away.
- 1 cup Brussels sprouts, quartered
- 1 cup spinach, packed
- 1-2 Tbsp olive oil
- 1/8 tsp honey, just a drizzle
- 1 Tbsp walnuts pieces
- 1 Tbsp feta cheese
- Salt and pepper to taste
- Add 1 Tbsp of olive oil to a non-stick saute pan and heat over medium high heat.
- When pan is heated, add the Brussels sprouts. Cook for 2-3 minutes, or until the Brussels begin to turn golden brown.
- Add spinach to the pan. If needed, add more olive oil to the pan. Cook until soft and then remove from heat.
- Add the walnuts to the pan and stir.
- Drizzle contents of pan with honey. Mix well.
- Top with feta cheese and serve.
This recipe was really more of a happy accident than anything else. I just started throwing foods in and viola! A very flavorful side that pairs up well with the savory entree of your choice. Or make it your entree! Throw in some grilled chicken and maybe some fruit and viola! Dinner is served.