Brussels Sprouts with Lemon

Ingredients:

• 1 lbs Brussels sprouts
• 1 Tbsp olive oil
• -54 teaspoons butter
• 2-3 garlic clove, minced
• 1 Tbsp mustard seeds
• 2 Tbsp dry white wine
• 1 Tbsp lemon juice
• Salt and pepper to taste.

1. Squeeze lemon juice in a large bowl. Cut bottoms off brussels sprouts; halve sprouts lengthwise. Cut out and discard the firm core of each sprout half (you can skip this step) and thinly slice the sprouts.

 

2. Transfer slices into bowl with lemon juice. When all sprouts are sliced toss them in juice and separate leaves.

 

 3. Heat oil and butter over high heat in a skillet large enough to hold all sprouts. When very hot (almost to smoking point) add sprouts, garlic and seeds; cook, stirring often, until sprouts are wilted and lightly cooked, but still green and crisp, 3 to 4 minutes. Some leaves might 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 stir in the lemon zest, reserving a little for top of dish.

 

Served with boiled lamb.


Enjoy!