Although I usually think of eating brussels sprouts during the fall, this recipe looked so inviting, and very green and springy. Easy to make with a food processor, and quite addicting.
Hashed brussels sprouts with poppy seeds and lemon (from Orangette blog)
1 1/4 pounds Brussels sprouts
1 1/2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 medium garlic clove, minced
1 tablespoon poppy seeds
1/4 cup white wine
1/4 teaspoon salt
Cut the stems from the Brussels sprouts and remove any blemished leaves. Hash them in a food processor fitted with the slicing disc attachment.
In a large bowl, toss the hashed Brussels sprouts with the lemon juice.
In a large skillet, warm the olive oil over high heat, almost to the smoking point. Stir in the hashed sprouts, garlic, and poppy seeds. Add the wine, and cook for about 3-4 minutes, stirring constantly, until the sprouts are bright green and lightly softened but still barely crunchy. Reduce the heat to low, season with salt, and cook for 1 minute more. Remove from pan and serve. Makes 4-6 servings.