Harvest spinach and sprouts is a bright, garlicky greens side with a tart Tabasco kick. Brussels sprouts sizzle in coconut butter and oil until browned, then spoon over raw baby spinach to wilt it gently into the zesty lemon marinade. Red pepper flakes and citrus make it taste like summer on the plate.
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 (60 ml) coconut butter, divided use
4 tablespoons (60 ml) canola oil, divided use
2 pounds (907 g) 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 (480 ml) sliced green onion
1 tablespoon (15 ml) lemon zest
3 tablespoons (45 ml) lemon juice
1 tablespoon (15 ml) red pepper flakes
2 tablespoons (30 ml) Tabasco sauce
1⁄2 teaspoon (10 ml) salt
1⁄2 teaspoon (10 ml) ground black pepper
- In a large skillet, combine 2 tablespoons (30 ml) butter and 2 tablespoons (30 ml) canola oil. Heat over medium-high heat until butter has melted, then add 1 pound (454 g) 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.
- 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.
- Add lemon zest and juice, red pepper flakes, Tabasco, salt, and pepper, tossing gently. Serve warm.
Pro Tips
- Cook the sprouts in two batches as written — one pound at a time browns properly, while a crowded skillet steams them instead.
- Spoon the sizzling hot sprouts directly onto the raw spinach; the heat wilts the leaves perfectly while they absorb the marinade.
- Add the red bell pepper and green onion in the second batch, 5–6 minutes in, so they keep some texture against the tender sprouts.
- Toss the lemon zest and juice, red pepper flakes, and Tabasco in at the end — the citrus stays bright instead of cooking dull.
Frequently Asked Questions
Can I serve this dish cold?
It's designed to be served warm, when the wilted spinach and sizzling sprouts are at their best. Leftovers are still lovely at room temperature.
How spicy is it?
Two tablespoons of Tabasco plus red pepper flakes give a tart, lively heat. Cut both in half for a gentler side dish.
How many does it serve?
This is a generous party-sized side — 8 to 10 servings alongside a roast or grilled main.
Can I use frozen Brussels sprouts?
Fresh is much better here — frozen sprouts release too much water to brown properly in the skillet.
Recipe Card
Ingredients
Method
- 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.
- 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.
- Add lemon zest and juice, red pepper flakes, Tabasco, salt, and pepper, tossing gently.
- Serve warm.
