We love Brussels sprouts and this looked like an easy way to make them. Slicing them for the “hash” is about the most time-consuming job here (and see below for my opinion as to whether it’s worth it), after that it’s about 5 minutes from start to finish. Serves 4 to 6:
Brussels Sprouts Hash
• 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
• Salt and pepper
Cut the stems from the Brussels sprouts and halve each one lengthwise. Slice each half into thin slices, about 1/8” and toss with the 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. Serve and enjoy!
Good but not great. I might have liked it better with the Brussels sprouts halved and browned in the oil. It’s probably a really good dish for people who are on the fence about sprouts.
If shredding Brussels sprouts seems like a waste of time, shredding some cabbage and treating it like the sprouts would be a fine replacement.
Of all the spices I have, surprisingly poppy seeds are not in the house, so I used some of my favorite everything bagel spice, figuring that it had a lot of poppy seeds. Frank started to get huffy about it “do you ever see me eating an everything bagel?” but it was fairly innocuous and served it’s purpose.
No open bottles of white wine? A little chicken or vegetable stock, splash of red wine, or even water would work instead.