The paleo solution

Harvest Spinach and Sprouts

The garlic and citrus that spice up the spinach and sprouts make this Harvest Spinach and Sprouts dish a bright, summery side dish! The Tabasco sauce used here provides a tart heat to the flavorful sautéed greens. Adding the sizzling hot Brussels sprouts to the bowl of spinach will help wilt the nutrient-dense leaves, shriveling them slightly while absorbing the zesty marinade.
Serves 8–10

4 tablespoons coconut butter, divided use
4 tablespoons canola oil, divided use
2 pounds Brussels sprouts, trimmed and sliced
2 cloves garlic, minced and divided
5 ounces baby spinach
1 red bell pepper, seeded and chopped
1⁄2 cup sliced green onion
1 tablespoon lemon zest
3 tablespoons lemon juice
1 tablespoon red pepper flakes
2 tablespoons Tabasco sauce
1⁄2 teaspoon salt
1⁄2 teaspoon ground black pepper

  1. In a large skillet, combine 2 tablespoons butter and 2 tablespoons canola oil. Heat over medium-high heat until butter has melted, then add 1 pound of Brussels sprouts and 1 clove of garlic to the melted butter. Cook and stir occasionally, until the Brussels sprouts soften and begin to brown, about 5–7 minutes. Spoon mixture over spinach in a large bowl.
  2. Repeat process with remaining butter, oil, Brussels sprouts, and garlic. After about 5–6 minutes of cooking, add the red bell pepper and green onion, stirring well. Spoon it into the bowl over spinach.
  3. Add lemon zest and juice, red pepper flakes, Tabasco, salt, and pepper, tossing gently. Serve warm.