Hashed Brussels Sprouts with Lemon

Hashed Brussels Sprouts with Lemon

2 tablespoons freshly squeezed lemon juice, more to taste
Grated zest of 1 lemon
2 to 3 pounds brussels sprouts
2 tablespoons olive oil
2 tablespoons butter
3 garlic cloves, minced
2 tablespoons black mustard seeds, cumin seeds, or poppy seeds
¼ cup dry white wine or vermouth
Salt and pepper to taste


Place lemon juice in a large bowl. Cut bottoms off sprouts, and discard.
Working in batches, use a food processor fitted with the slicing blade to
cut sprouts into thin slices. (If cutting by hand, halve sprouts lengthwise,
and thinly slice them crosswise. The slices toward the stem end should be
thinner, to help pieces cook evenly.) As you work, transfer slices into bowl
with lemon juice.

When all sprouts are sliced, toss them in juice and use your fingers to
separate leaves. (Recipe can be prepared to this point and refrigerated,
covered, for up to 3 hours.)

When ready to serve, heat oil and butter over high heat in a skillet large
enough to hold all sprouts. When very hot, add sprouts, garlic and seeds,
and cook, stirring often, until sprouts are wilted and lightly cooked, but still
bright green and crisp, about 4 minutes. Some leaves may brown
slightly.Add wine and sprinkle with salt and pepper. Cook, stirring, 1 minute
more. Turn off heat, add salt and pepper to taste, and more lemon juice if
desired. Stir in the lemon zest, reserving a little for top of dish. Transfer to a
serving bowl, sprinkle with remaining zest and serve.