Michael Romano’s Hashed Brussels Sprouts with Poppy Seeds and Lemon

1 pound large brussels sprouts
Juice of ½ lemon
2 tablespoons olive oil
2 garlic cloves, peeled and minced
1 tablespoon poppy seeds
¼ cup white wine
¼ teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

Serves 4-6

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

2. Heat the olive oil in a sauté 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.