Shredded Brussels Sprouts with Lemon and PoppySeeds
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Whole Living Eating Well
- Yield Serves 6 to 8
Ingredients
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1 lemon
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1 lb. brussels sprouts, stem ends trimmed, finely sliced
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1 tablespoon unsalted butter
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1 tablespoon extra-virgin olive oil
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kosher salt and freshly ground black pepper
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1 garlic clove, minced
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2 teaspoons poppy seeds
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1/4 cup low-sodium chicken stock
Directions
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Using a vegetable peeler, peel 3 long strips of lemon zest,
avoiding white pith. Thinly slice zest; set aside. Squeeze 1 Tbsp. lemon
juice and toss with brussels sprouts in a medium bowl.
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Heat butter and oil in a large saute pan over medium heat.
Saute sprouts for 2 minutes, until bright green and tender. Add salt,
pepper, garlic, zest, and poppy seeds and cook an additional 2 minutes.
Pour in stock and cook 1 minute more
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