Hashed brussels sprouts with poppy seeds & lemon

4 servings

Ingredients

Quantity Ingredient
1 pounds Brussel Sprouts, Large
Juice Of 1/2 Lemon
2 tablespoons Olive Oil
2 Cloves Garlic -- peeled and minced
1 tablespoon Poppy Seeds
¼ cup White Wine
¼ teaspoon Kosher Salt
⅛ teaspoon Black Pepper -- freshly ground

Directions

1. Cut the stems from the brussels sprouts and halve each one lengthwise. Slice each half into thin slices, about ⅛ inch thick, and toss with the lemon juice in a large bowl.

2. Heat the olive oil in a saute pan over high heat almost to the smoking point. Stir in the hashed sprouts with the garlic and poppy seeds. Add the white wine and continue stirring for about 3 mins, until the sprouts are bright green and barely crunch. Reduce the heat to low, season with salt and pepper, and cook for 1 additional min.

Transfer to a warm bowl and serve. Serves 4 to 6.

Recipe By : The Union Square Cafe Cookbook - ISBN 0-06-017013-1 From: Dan Klepach Date: 08-24-95 (23:14) (159) Fido: Cooking

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