- 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
Cut the stems from the Brussels Sprouts and halve each one lengthwise. Slice each half into thin slices, about 1/8" thick and toss with 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. Serves 4 to 6.