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Title: Hashed Brussels Sprouts w/Lemon
Categories: Vegetables, Citrus, Wine, Herbs
Yield: 10 servings

2 tb Fresh squeezed lemon juice;
- more to taste
Grated zest of 1 lemon
3 lb Brussels sprouts
2 tb Olive oil
2 tb Butter
3 cl Garlic; minced
2 tb Black mustard seeds, cumin
- seeds, or poppy seeds
1/4 c Dry white wine or vermouth
Salt & pepper

Place lemon juice in a large bowl. Cut bottoms off
sprouts, and discard. Working in batches, use a food
processor fitted with the slicing blade to cut sprouts
into thin slices. (If cutting by hand, halve sprouts
lengthwise, and thinly slice them crosswise. The slices
toward the stem end should be thinner, to help pieces
cook evenly.) As you work, transfer slices into bowl
with lemon juice. When all sprouts are sliced, toss them
in juice and use your fingers to 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, add sprouts, garlic and seeds, and cook, stirring
often, until sprouts are wilted and lightly cooked, but
still bright green and crisp, about 4 minutes. Some
leaves may brown slightly.

Add wine and sprinkle with salt and pepper. Cook,
stirring, 1 minute more. Turn off heat, add salt and
pepper to taste, and more lemon juice if desired. Stir
in the lemon zest, reserving a little for top of dish.
Transfer to a serving bowl, sprinkle with remaining zest
and serve.

Recipe from: Michael Romano and Danny Meyer

Adapted by: Julia Moskin

Yield: 8 to 12 servings

RECIPE FROM: https://cooking.nytimes.com

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