Union Square Café’S Hashed Brussels Sprouts With Poppy Seeds And Lemon

• 1 pound large brussels sprouts
• Juice of 1/2 lemon
• 2 tablespoons olive oil
• 2 garlic cloves, peeled and minced
• 1 tablespoon poppy seeds
• 1/4 cup white wine
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

1. 1. Cut the stems from the brussels sprouts and halve each one lengthwise. Slice each half into thin slices, about 1/8 inch thick, and toss with the lemon juice in a large bowl.
2. 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 minutes, until the sprouts are bright green and barely crunchy. Reduce the heat to low, season with salt and pepper, and cook for 1 additional minute. Transfer to a warm bowl and serve.

brussels sprouts, lemon, olive oil, garlic, poppy seeds, white wine, kosher salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/member/views/union-square-cafe-s-hashed-brussels-sprouts-with-poppy-seeds-and-lemon-52819101 (may not work)