Union Square Café’s Hashed Brussels Sprouts With Poppy Seeds & Lemon
★★★★★
SERVES
4 to 6
Ingredients
1 pound
large brussels sprouts
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
Instructions
- 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.
- Heat the olive oil in a sauté 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.
