Hashed Brussels Sprouts With Poppy Seeds

• 3 pints large brussels sprouts (2 pounds)
• Juice of 1 lemon
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 2 tablespoons poppy seeds
• 1/2 cup white wine
• Salt and freshly ground pepper to taste

1. Cut off the stems from the brussels sprouts and halve each one lengthwise.
2. Slice each half into thin slices, about 1/8-inch thick, and place in a large bowl.
3. Add the lemon juice and toss.
4. Heat the olive oil in a saute pan almost to the smoking point.
5. Stir in the sprouts with the lemon juice, the garlic and the poppy seeds.
6. Add the white wine and toss for about 3 minutes.
7. The sprouts should be bright green and barely crunchy.
8. Reduce the heat to low, season with salt and pepper and cook for 1 minute.
9. Serve immediately.

brussels sprouts, lemon, olive oil, garlic, poppy seeds, white wine, salt

Taken from cooking.nytimes.com/recipes/7460 (may not work)