Brussels sprouts #3

HASHED BRUSSELS SPROUTS WITH LEMON ZEST
Ingredients:
2 Tbsp lemon juice
Grated zest of 1 lemon
2 pounds Brussels sprouts
2 Tbsp olive oil
2 Tbsp butter
3 garlic cloves, minced
2 Tbsp poppy seeds
¼ c dry white wine or vermouth
Salt and pepper to taste

Directions:
Place lemon juice in a large bowl. Cut bottoms off sprouts, and discard. Halve sprouts lengthwise and thinly slice 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 separate leaves. When ready to serve, heat oil and butter over high heat in a large skillet. When very hot, add sprouts, garlic and seeds. Cook, stirring often, until sprouts are wilted and lightly looked but still bright green and crisp, about 4 minutes. Add wine and sprinkle with salt and pepper. Cook, stirring, 1 minute more. Turn off heat and stir in the lemon zest. Transfer to a serving bowl serving hot.

Makes: 10 servings

Calories: 101
Fat: 7 gm
Carbohydrate: 8 gm
Protein: 3 gm

From: www.nytimes.com