Prep: 1. Working with 1 brussels sprout at a time, peel each leaf, working from the outside toward the middle. Discard core and put leaves in a big bowl. Make: 1. Heat oil in a large pan over medium heat. 2. Add leaves and sauté about 30 seconds. 3. Add vinegar and maple syrup and toss to coat. 4. Add spinach and toss until just wilted. Sprinkle with salt and almonds.
Don't have time to peel brussel leaves? No problem! Halve or chop up brussels sprouts instead and sauté for a little longer, to desired tenderness.