One-Pot Wonders

Union Square Café’s Hashed Brussels Sprouts With Poppy Seeds & Lemon

January  7, 2014
Photo by James Ransom
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
Ingredients
  • 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
In This Recipe
Directions
  1. 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.
  2. 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.

See Reviews

See what other Food52ers are saying.

  • Andrea Feucht
    Andrea Feucht
  • Scott Silverman
    Scott Silverman
  • Claude
    Claude
  • yeast lady
    yeast lady
  • ChristyBean
    ChristyBean
Review
Genius Recipes

Recipe by: Genius Recipes

Genius recipes surprise us and make us rethink cooking tropes. They're handed down by luminaries of the food world and become their legacy. They get us talking and change the way we cook. And, once we've folded them into our repertoires, they make us feel pretty genius too. Watch for new Genius Recipes every Wednesday morning on our blog, dug up by Food52's Senior Editor Kristen Miglore.