Hashed brussels sprouts with oregano
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Brussels sprouts (1 pint) |
| 1 | tablespoon | Olive oil |
| 1 | Garlic clove(s), chopped | |
| 2 | tablespoons | White wine |
| 1½ | tablespoon | Lemon juice |
| 1 | tablespoon | Oregano, chopped |
| Salt and pepper to taste | ||
Directions
1. Cut the Brussels sprouts in half vertically, then coarsely chop them.
2. Heat the olive oil for 1 minute over medium-high heat in a large skillet. Add the Brussels sprout and the garlic and saut‚ until the sprouts begin to char, 1-2 minutes.
3. Turn the heat to medium-low. Add the wine and lemon juice and partially cover. Cook until the sprouts are easily pierced with a fork but not soft, about 3 minutes. Add the oregano and cook for 30 seconds. Add salt and pepper. Serve hot or warm.
The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 213 Submitted By DIANE LAZARUS On 10-04-95