Union Square Café’s Hashed Brussels Sprouts with Poppy Seeds and Lemon

Photo by Lisa M.
Adapted from food52.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from food52.com

Ingredients

  • 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

Directions

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.

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