Spinach and Brussel Leaf Sauté

Working with one Brussels sprout at a time, peel each individual leaf, starting from the outside and working toward the middle. Continue to peel until you get to the compact core where it is too tight to pull any more leaves. Discard the core and put the leaves in a big bowl. Repeat with the remaining Brussels sprouts.

Warm olive oil in a large skillet over medium heat. Add all of the Brussels leaves and cook for about 30 seconds, stirring frequently. Add vinegar and maple syrup and toss to coat. Add spinach to the pan and toss until it is barely wilted.

Stir in slivered almonds and sprinkle with salt. Serve immediately.