Hashed brussels sprouts with oregano
Yield: 4 Servings
Ingredients:
- 2 c Brussels sprouts (1 pint)
- 1 tb Olive oil
- 1 ea Garlic clove chopped
- 2 tb White wine
- 1 1/2 tb Lemon juice
- 1 tb Oregano
Instructions:
chopped Salt and pepper to taste 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. Posted by Diane Lazarus
