Union Square Cafe's Hashed Brussels Sprouts with Poppy Seeds and Lemon

(recipe from Union Square Cafe Cookbook, via food52.com)

1 lb. large brussels sprouts
Juice of 1/2 lemon
2 Tbsp. olive oil
2 garlic cloves, peeled and minced
1 Tbsp. poppy seeds
1/4 cup white wine
1/4 tsp. salt
1/8 tsp. ground black pepper

Cut the stems from the brussels sprouts and halve each one lengthwise.  Slice each half into thin slices, about 1/8 inch thick, and toss with the lemon juice in a large bowl.

Heat the olive oil in a saute pan over high heat almost to the smoking point.  Stir in the hashed sprouts with the garlic and poppy seeds.  Add the white wine and continue stirring for about 3 minutes, until the sprouts are bright green and barely crunchy.  Reduce the heat to low, season with salt and pepper, and cook for 1 additional minute.  Transfer to a warm bowl and serve.

(My new favorite brussels sprouts recipe!  Amazing!  Fresh and lemony, light, warm.)