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

By Mother_Daniel

" the loft of a raw shredded salad with the warmth and toasted edges of high-heat roasting or frying. It takes little time or planning to pull off, but gives us a light -- but not too light -- new favorite way to cook brussels sprouts. - Recipe from Union Square Café Cookbook (HarperCollins, 1994)

Ingredients

• 1 lb. large brussels sprouts
• Juice of 1/2 lemon
• 2 T. olive oil
• 2 garlic cloves, peeled and minced
• 1 T. poppy seeds
• 1/4 C. white wine
• 1/4 t. kosher salt
• 1/8 t. freshly ground black pepper

Preparation

Step 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.

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.