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Author Notes: This was the recipe I made, along with a duck stew, for my parents when Eric and I told them we were getting married. It was a complete Danny Meyer menu and the hospitality worked like a charm. We are still married 16 years later and my sister-in-law requests the hash every Thanksgiving. —luvcookbooks
- 2 brussel sprout stalks
- 2 tablespoons olive oil
- 2 garlic cloves, chopped
- 1 tablespoon poppy seeds
- 1/4 cup chicken stock
- Remove sprouts from stalks.
- Halve each sprout and place cut side down on cutting board. Cut length ways into thin ribbons.
- Heat the olive oil until shimmering in a large saute pan. Add the garlic, brussel sprouts and poppy seeds and stir fry for about 30 seconds. Add the chicken stock and stir fry for an additional 3 to 4 minutes. The sprouts will still crunch a little, independent of the poppy seeds, and their color will still be bright.
- Season to taste with salt and pepper. Serve as an accompaniment. Enjoy!
- This recipe was entered in the contest for Best Brussel Sprouts
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