Brussels Sprouts: Hashed
by Lishka DeVoss

INGREDIENTS

BOWL:
1 tbsp fresh squeezed lemon juice, more to taste
1 pound Brussels sprouts (bottoms cut off, really green leaves discarded, then sliced lengthwise, then shredded by thinly slicing crosswise)

INDIVIDUALLY (ready to use):
1 tbsp olive oil
1 tbsp butter
2 garlic cloves, minced
1 tbsp black mustard seeds (or poppy seeds)
2 tbsp dry vermouth
Salt and pepper, to taste
Grated zest of 1/2 lemon

PREPARATION

1. Toss contents of BOWL with your fingers to separate leaves. (BOWL can be prepared and refrigerated, covered, for up to 1 day.)

2. When ready to serve, heat oil and butter over medium-high heat in a skillet large enough to hold BOWL. When very hot, add BOWL, garlic and seeds. Cook, stirring often, until sprouts are wilted and lightly cooked — about 4 minutes.

3. Add vermouth and sprinkle with salt and pepper; cook, stirring — 1 minute more. Turn off heat, add lemon zest, more salt and pepper to taste (more lemon juice, if desired).

Updated 2020-04-27

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