Hashed brussels sprouts with oregano

4 servings

Ingredients

Quantity Ingredient
2 cups Brussels sprouts (1 pint)
1 tablespoon Olive oil
1 Garlic clove(s), chopped
2 tablespoons White wine
1½ tablespoon Lemon juice
1 tablespoon Oregano, chopped
Salt and pepper to taste

Directions

1. Cut the Brussels sprouts in half vertically, then coarsely chop them.

2. Heat the olive oil for 1 minute over medium-high heat in a large skillet. Add the Brussels sprout and the garlic and saut‚ until the sprouts begin to char, 1-2 minutes.

3. Turn the heat to medium-low. Add the wine and lemon juice and partially cover. Cook until the sprouts are easily pierced with a fork but not soft, about 3 minutes. Add the oregano and cook for 30 seconds. Add salt and pepper. Serve hot or warm.

The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 213 Submitted By DIANE LAZARUS On 10-04-95

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