Hashed Brussels Sprouts with Poppy Seeds and Lemon

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I adapted this wonderful recipe is from The Union Square Cafe Cookbook by Danny Meyer and Michael Romano. This simple recipe has converted lots of sworn Brussels-sprout haters into devoted connoisseurs. They've turned the sprouts into comfort food by "hashing" and stir-frying them with poppy seeds. So delicious!

Check out more of Linda's Brussels Sprouts Recipes.

Hashed Brussels Sprouts with Poppy Seeds & Lemon

1 pound large Brussels Sprouts
2 tablespoons freshly squeezed lemon juice
2 tablespoons olive oil
3 garlic cloves, minced
1 tablespoon poppy seeds
1/4 cup white wine
Coarse salt
Freshly ground black pepper

Cut the stems from the Brussels Sprouts, halve each one lengthwise, and remove any blemished leaves. Cut out any large cores. Slice each half into thin slices, about 1/8-inch thick and toss with lemon juice in a large bowl.

In a large frying pan, heat the olive oil over high heat almost to the smoking point. Stir in the hashed sprouts with the garlic and poppy seeds. Add the white wine and cook for about 3 to 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 pepper; cook for 1 additional minute. Remove from heat and transfer to a warm bowl and serve.

Makes 4 to 6 servings.