About this recipe:This side dish has the perfect combination of flavours and textures. Brussels sprouts are sauteed with spinach in white wine vinegar and caraway seeds, before being garnished with crumbled bacon.
8 rashers streaky bacon
175g Brussels sprouts, trimmed and thinly sliced
1 1/2 teaspoons caraway seeds
3 tablespoons vegetable oil
3 tablespoons white wine vinegar
1/4 teaspoon caster sugar
225g spinach, chopped, washed and dried
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Method Prep:10min › Cook:20min › Ready in:30min
Place bacon in a large, deep frying pan. Cook over medium high heat until evenly brown. Crumble and set aside. In a medium saucepan, steam Brussels sprouts until tender.
Heat the remaining fat in the frying pan over medium high heat and add the Brussels sprouts and caraway seeds. Stir for 1 to 2 minutes or until the sprouts are tender.
Remove the frying pan from heat, stir in the oil, vinegar and sugar. Stir and add the spinach. Saute the mixture over moderately high heat for 1 minute or until the spinach is wilted. Season with pepper and sprinkle with bacon. Serve warm.