Shredded Brussels Sprouts with Lemon and PoppySeeds

•   Whole Living Eating Well
• Yield Serves 6 to 8

Ingredients

• 1 lemon
• 1 lb. brussels sprouts, stem ends trimmed, finely sliced
• 1 tablespoon unsalted butter
• 1 tablespoon extra-virgin olive oil
• kosher salt and freshly ground black pepper
• 1 garlic clove, minced
• 2 teaspoons poppy seeds
• 1/4 cup low-sodium chicken stock

Directions

1. 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.
   
2. 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