Hi. My name is Jen, and I am addicted to brussels sprouts.
This should come as no surprise; I get re-addicted every winter. But this year is different. This year, I’ve discovered a new recipe that is SO GOOD, I am now alternating between grocery stores so no one suspects the depths of my dependency.
(It’s bad. I’m thinking of wearing disguises.)
The recipe is called HASHED BRUSSELS SPROUTS WITH LEMON ZEST, and the result is a creamy bowlful of lemony, garlicky, tender shreds of this often-maligned little cabbage.
Skip the food processor. Slicing the brussels spouts by hand is a lovely, end-of-day meditation. I’ve used poppy seeds exclusively in my efforts, but I’d love to know if you try mustard or cumin seeds in yours! That the recipe “serves 8 – 12” is a misnomer — in my kitchen anyhow.
HASHED BRUSSELS SPROUTS WITH LEMON ZEST
2 tablespoons freshly squeezed lemon juice, more to taste
Grated zest of 1 lemon
2 to 3 pounds brussels sprouts
2 tablespoons olive oil
2 tablespoons butter
3 garlic cloves, minced
2 tablespoons black mustard seeds, cumin seeds, or poppy seeds
1/4 cup dry white wine or vermouth
Salt and pepper to taste
Place lemon juice in a large bowl. Cut bottoms off sprouts, and discard. Working in batches, use a food processor fitted with the slicing blade to cut sprouts into thin slices. (If cutting by hand, halve sprouts lengthwise, and thinly slice them crosswise. The slices toward the stem end should be thinner, to help pieces cook evenly.) As you work, transfer slices into bowl with lemon juice. When all sprouts are sliced, toss them in juice and use your fingers to separate leaves.
When ready to serve, heat oil and butter over high heat in a skillet large enough to hold all sprouts. When very hot, add sprouts, garlic and seeds, and cook, stirring often, until sprouts are wilted and lightly cooked, but still bright green and crisp, about 4 minutes. Some leaves may brown slightly.
Add wine and sprinkle with salt and pepper. Cook, stirring, 1 minute more. Turn off heat, add salt and pepper to taste, and more lemon juice if desired. Stir in the lemon zest, reserving a little for top of dish. Transfer to a serving bowl, sprinkle with remaining zest and serve.
YIELD 8 to 12 servings