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Harvest Spinach and Sprouts – harvest spinach and sprouts
Stav Kogan

Harvest Spinach and Sprouts

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Servings: 8 servings
Calories: 175
Ingredients Method Nutrition

Ingredients
  

  • 4 tbsp coconut butter, divided use
  • 4 tbsp canola oil, divided use
  • 2 lb Brussels sprouts, trimmed and sliced
  • 2 cloves garlic, minced and divided
  • 5 oz baby spinach
  • 1 red bell pepper, seeded and chopped
  • 1 tbsp lemon zest
  • 3 tbsp lemon juice
  • 1 tbsp red pepper flakes
  • 2 tbsp Tabasco sauce

Method
 

  1. In a large skillet, combine 2 tablespoons butter and 2 tablespoons canola oil.
  2. 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.
  3. 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.
  4. Repeat process with remaining butter, oil, Brussels sprouts, and garlic.
  5. After about 5–6 minutes of cooking, add the red bell pepper and green onion, stirring well. Spoon it into the bowl over spinach.
  6. Add lemon zest and juice, red pepper flakes, Tabasco, salt, and pepper, tossing gently.
  7. Serve warm.

Nutrition

Calories: 175kcalCarbohydrates: 12gProtein: 4gFat: 12g

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