Hashed brussels sprouts with oregano

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Hashed Brussels Sprouts with Fresh Oregano

 

Recipe By :Karen Lee and Diane Porter

Serving Size : 4 Preparation Time :0:00

Categories : Karen_Lee

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

2 cups Brussels sprouts

1 clove garlic

2 tablespoons white wine

1 1/2 tablespoons lemon juice

1 tablespoon chopped fresh oregano

Salt and black pepper -- freshly ground

 

PREPS: Trim sprouts, cut in half and coarsely chop. Chop garlic.

 

1) In a large skillet over medium-high heat, heat the oil for 1 minute. Add the

Brussels sprouts and garlic and cook until the sprouts begin to brown, 1 to 2

minutes.

 

2) Reduce the heat to medium-low, add the wine and lemon juice and cook,

partially covered, until the sprouts are easily pierced with a fork but not

soft, about 3 minutes. Add the oregano and cook for 30 seconds. Remove from the

heat and season to taste with salt and pepper. Serve hot or warm.

 

Per serving: 105 calories, 3 gm protein, 10 gm carbohydrates, 6 gm fat, 0 mg

cholesterol, trace saturated fat, 154 mg sodium, 4 gm dietary fiber

 

Source:

" Occasional Vegetarian (1995) "

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Per Serving (excluding unknown items): 57 Calories; 3g Fat (55.5% calories from

fat); 2g Protein; 5g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 11mg

Sodium. Exchanges: 1 Vegetable; 0 Fruit; 1/2 Fat.

 

NOTES : This dish erases all--well, almost all--childhood memories of

overcooked, bitter Brussels sprouts.

 

Nutr. Assoc. : 0 0 0 0 0 0 0

 

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