marsha-tbay
Well-known member
Hashed Brussels Sprouts with Oregano
2 cups brussels sprouts
1 tbsp. olive oil
1 garlic clove, chopped
2 tbsps. white wine
1 1/2 tbsps. lemon juice
1 tbsp. oregano, chopped
salt and pepper to taste
Cut the Brussels sprouts in half vertically, then
coarsely chop
them.
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 to 2 minutes.
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.
Serves 4.
MarkM veggroup
2 cups brussels sprouts
1 tbsp. olive oil
1 garlic clove, chopped
2 tbsps. white wine
1 1/2 tbsps. lemon juice
1 tbsp. oregano, chopped
salt and pepper to taste
Cut the Brussels sprouts in half vertically, then
coarsely chop
them.
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 to 2 minutes.
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.
Serves 4.
MarkM veggroup