Hashed Brussels Sprouts With Lemon Zest

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 10
• 2 tablespoons fresh lemon juice, plus
• 1 lemon, zest of, grated
• 2 lbs brussels sprouts
• 1 tablespoon olive oil
• 1 tablespoon butter
• 3 garlic cloves, minced
• 2 tablespoons black mustard seeds or 2 tablespoons poppy seeds
• 1/4 cup dry wine or 1/4 cup vermouth
• salt and pepper, to taste

Recipe

• 1 place lemon juice in large bowl.
• 2 cut bottoms off sprouts and discard.
• 3 halve sprouts lengthwise and thinly slice crosswise.
• 4 the slices toward the stem end should be thinner, to help pieces cook evenly. (or you could process in food processor to facilitate, but this might result in uneven cooking.)
• 5 as you work, transfer slices into bowl with lemon juice.
• 6 when all sprouts are sliced, toss them in juice and separate leaves. (recipe can be prepared up to this point and refrigerated, covered, for up to 3 hours.).
• 7 heat oil and butter over high heat in skillet large enough to hold all sprouts.
• 8 when very hot add sprouts, garlic and seeds and cook, stirring often, until sprouts are wilted and lightly cooked, about 4 minutes. some leaves might brown slightly. (i think we browned a bit more as per picture.).
• 9 add wine and sprinkle with salt and pepper.
• 10 cook, stirring, 1 minute more.
• 11 turn off heat, add more salt and pepper to taste and stir in lemon zest, reserving a little for top of dish.
• 12 transfer to serving bowl; sprinkle with remaining zest and serve.