Hashed Brussels Sprouts with Lemon

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Hashed Brussels Sprouts with Lemon

 

1 tbsp. freshly squeezed lemon juice, plus 1 Tbsp grated lemon zest

1 lbs. brussels sprouts

1 tbsp. olive oil

4 teaspoons butter

2 garlic cloves, minced

1 tbsp. mustard seeds or poppy seeds

2 tbsps. vermouth or dry white wine or white grape juice

1/2 tsp red pepper flakes

salt and pepper to taste.

 

Place lemon juice in a large bowl. Cut bottoms off sprouts, and discard. Halve

sprouts lengthwise. If you are really ambitious, carefully cut out and discard

the firm core of each sprout half. Thinly slice the sprouts. As you work,

transfer slices into bowl with lemon juice. When all sprouts are sliced toss

them in juice

and separate leaves. (Recipe can be prepared to this point and refrigerated,

covered, for up to 3 hours.)

When ready to serve, heat oil and butter over high heat in a skillet large

enough to hold all sprouts. When very hot (almost to smoking point) add sprouts,

red eppper flakes, garlic and seeds, and cook, stirring often, until sprouts are

wilted and lightly cooked, but still green and crisp, 3 to 4 minutes. Some

leaves might brown slightly.

Add vermouth, and sprinkle with salt and pepper. Cook, stirring, 1 minute more.

Turn off heat, add salt and pepper to taste and stir in the lemon zest,

reserving a little for top of dish. Transfer to a serving bowl, sprinkle with

remaining zest and serve. Serves 4.