SHREDDED BRUSSELS SPROUTS WITH LEMON AND POPPY SEEDS
Steps:
- 1. Using a vegetable peeler, peel 3 long strips of lemon zest, avoiding white pith. Thinly slice zest; set aside. Squeeze 1 tbsp. lemon juice and toss with brussels sprouts in a medium bowl.
- 2. Heat butter and oil in a large sauté pan over medium heat. Sauté sprouts for 2 minutes, until bright green and tender. Add salt, pepper, garlic, zest, and poppy seeds (if using) and cook an additional 2 minutes. Pour in stock and cook 1 minute more.
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