I finally got a chance to try out the Brussels Sprout recipe I found at Cleaner Plate Club
who found it here. I was pleasantly surprised to find myself eating brussels sprouts and will probably make this again. The hardest part is remembering to save some wine for this recipe! Here it is for your enjoyment!
Hashed Brussels Sprouts with Poppy Seeds and Lemon
Inspired by The Union Square Café Cookbook
About 1 ¼ lbs Brussels sprouts
1 ½ Tbs fresh lemon juice
2 Tbs olive oil
1 medium garlic clove, minced
1 Tbs poppy seeds
¼ cup white wine
¼ tsp salt
Cut the stems from the Brussels sprouts and remove any blemished leaves. When all the sprouts are trimmed, you should be left with about 1 pound total. Halve each sprout lengthwise, and slice each half into thin slices, about 1/8 inch thick; or, alternatively, hash them in a food processor fitted with the slicing disc attachment.
In a large bowl, toss the hashed Brussels sprouts with the lemon juice.
In a large skillet or sauté pan, warm the olive oil over high heat, almost to the smoking point. Stir in the hashed sprouts, garlic, and poppy seeds. Add the wine, and cook for about 3-4 minutes, stirring constantly, until the sprouts are bright green and lightly softened but still barely crunchy. Reduce the heat to low, season with salt, and cook for 1 minute more. Remove the pan from the heat, and serve.
Yield: About 4-6 servings.