Hashed Brussels Sprouts With Poppy Seeds

1. 1

   Cut off the stems from the brussels sprouts and halve each one lengthwise.

2. 2

   Slice each half into thin slices, about 1/8-inch thick, and place in a large bowl.

3. 3

   Add the lemon juice and toss.

4. 4

   Heat the olive oil in a saute pan almost to the smoking point.

5. 5

   Stir in the sprouts with the lemon juice, the garlic and the poppy seeds.

6. 6

   Add the white wine and toss for about 3 minutes.

7. 7

   The sprouts should be bright green and barely crunchy.

8. 8

   Reduce the heat to low, season with salt and pepper and cook for 1 minute.

9. 9

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.