Shredded Brussel Sprouts with Lemon & Poppy Seeds (Makes 6 Servings)

(from armbean’s recipe box)

Ingredients

  • 1 Lb. Brussel Sprouts, stem ends trimmed
  • 1 Tbsp Lemon Juice
  • 1 Tbsp Oil
  • 1 Tbsp Butter
  • 1 Garlic Clove, minced
  • 1/2 Tsp Salt
  • 1/2 Tsp Lemon Zest
  • 2 Tsp Poppy Seeds
  • 1/4 Cup Chicken Stock

Directions

  1. Finely chop the brussel sprouts with a knife (or in a food processor) and into small pieces.

  2. Place in a bowl with lemon juice and toss to coat (this should prevent the leaves from losing their bright color). At this point you can cover the brussel sprouts and refrigerate for several hours until you’re ready to cook them.

  3. Heat butter and oil in a saute and pan over medium heat. Saute the brussel sprouts for 2 minutes. Add the salt, garlic, zest and poppy seeds and continue to cook an additional 2 minutes.

  4. Pour in the chicken stock and cook 1 more minute.

  5. Serve.

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