Wash the sprouts under running water. 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 minced 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.
4 servings (per serving) = 12 carb grams, 8.3 fat grams, 136 calories
6 servings (per Serving) = 8 carb grams, 5.6 fat grams, 91 calories
Hashed Brussels Sprouts with Poppy Seeds and Lemon Recipe: https://whatscookingamerica.net/vegetables/brusselsproutshashed.htm