I modified this recipe from one in the local daily newspaper, The Commercial Appeal. They cited their source as Vegetarian Times. They had it with a lemon/balsamic vinegar/maple syrup pan sauce, but I like it better with a simple shot of lemon. If you're not crazy about Brussels sprouts, this is one way to make them more approachable, mixing them with other vegetables. If you ARE crazy about Brussels sprouts (like me), it's yet another way of enjoying them!
Ingredients:
2 T. vegan margarine (I use Earth Balance.)
2 T. olive oil
1 lb. Brussels sprouts, washed/stemmed/quartered
2 1/2 c. thickly slicked leeks, all of the white and some of the green (Wash the slices carefully, because leeks often have dirt and grit in the layers.
2 cloves garlic, minced
4 c. baby spinach, washed
2 T. vegan margarine (I use Earth Balance.)
2 T. olive oil
1 lb. Brussels sprouts, washed/stemmed/quartered
2 1/2 c. thickly slicked leeks, all of the white and some of the green (Wash the slices carefully, because leeks often have dirt and grit in the layers.
2 cloves garlic, minced
4 c. baby spinach, washed
salt and freshly-ground pepper, to taste
juice of 1 fresh lemon
1/2 c. toasted pecans (optional - Scott won't touch a savory dish with nuts in it! You don't have to, either!)
Method:
Heat 1 T. margarine and 1 T. olive oil in a Dutch oven over medium heat. Add the Brussels sprouts, cover, and cook 8 - 10 minutes or until some are browned. Remove from heat and transfer to a bowl.
Return the pot to medium-low heat and heat the remaining 1 T. margarine and 1 T. olive oil. Add leeks, cover, and cook 7 - 10 minutes or until leeks are soft and some are browned. Uncover, add garlic, and sauté 1 minute. If any browned bits that are stuck to the bottom of the pan, add 2 T. water to the pan and use a spatula to scrape them up, but do not remove them.
Mix the Brussels sprouts back in with the leeks, add the spinach, and cook until the spinach is wilted. Stir in lemon juice, salt, and pepper to taste. Garnish with pecans, if using.
Serves 2 - 3 as a side dish.
juice of 1 fresh lemon
1/2 c. toasted pecans (optional - Scott won't touch a savory dish with nuts in it! You don't have to, either!)
Method:
Heat 1 T. margarine and 1 T. olive oil in a Dutch oven over medium heat. Add the Brussels sprouts, cover, and cook 8 - 10 minutes or until some are browned. Remove from heat and transfer to a bowl.
Return the pot to medium-low heat and heat the remaining 1 T. margarine and 1 T. olive oil. Add leeks, cover, and cook 7 - 10 minutes or until leeks are soft and some are browned. Uncover, add garlic, and sauté 1 minute. If any browned bits that are stuck to the bottom of the pan, add 2 T. water to the pan and use a spatula to scrape them up, but do not remove them.
Mix the Brussels sprouts back in with the leeks, add the spinach, and cook until the spinach is wilted. Stir in lemon juice, salt, and pepper to taste. Garnish with pecans, if using.
Serves 2 - 3 as a side dish.
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