If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: We all need a detox recipe that will give us comfort, not discipline. Hashing combines the best of our favorite brussels sprout techniques -- the loft of a raw shredded salad with the warmth and toasted edges of high-heat roasting or frying. It takes little time or planning to pull off, but gives us a light -- but not too light -- new favorite way to cook brussels sprouts. Recipe from Union Square Café Cookbook (HarperCollins, 1994) - Genius Recipes
Serves 4 to 6
- 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
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- Cut the stems from the brussels sprouts and halve each one lengthwise. Slice each half into thin slices, about 1/8 inch thick, 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. Transfer to a warm bowl and serve.
- This recipe is a Community Pick!
Take Summer Food Inside
11 DIY projects to make when it's too hot to go outside.
Cool Eats for Hot Days
A Carry-On Cocktail Kit
Anna Jones Loves Vegetables
The Daily Grind
Italian Breakfast Buns