Recipe: Hashed Brussels Sprouts with Oregano (using white wine, garlic and lemon)
Side Dishes - VegetablesHASHED BRUSSELS SPROUTS WITH FRESH OREGANO
1 tablespoon olive oil
2 cups (1 pint) Brussels sprouts, trimmed, cut in half and coarsely chopped
1 clove garlic, chopped
2 tablespoons white wine
1 1/2 tablespoons lemon juice
1 tablespoon chopped fresh oregano
Salt and freshly ground black pepper to taste
In a large skillet over medium-high heat, heat the oil for 1 minute. Add the Brussels sprouts and garlic and cook until the sprouts begin to brown, 1 to 2 minutes.
Reduce the heat to medium-low, add the wine and lemon juice and cook, partially covered, until the sprouts are easily pierced with a fork but not soft, about 3 minutes.
Add the oregano and cook for 30 seconds. Remove from the heat and season to taste with salt and pepper. Serve hot or warm.
Makes 4 servings
Source: The Occasional Vegetarian by Karen Lee
1 tablespoon olive oil
2 cups (1 pint) Brussels sprouts, trimmed, cut in half and coarsely chopped
1 clove garlic, chopped
2 tablespoons white wine
1 1/2 tablespoons lemon juice
1 tablespoon chopped fresh oregano
Salt and freshly ground black pepper to taste
In a large skillet over medium-high heat, heat the oil for 1 minute. Add the Brussels sprouts and garlic and cook until the sprouts begin to brown, 1 to 2 minutes.
Reduce the heat to medium-low, add the wine and lemon juice and cook, partially covered, until the sprouts are easily pierced with a fork but not soft, about 3 minutes.
Add the oregano and cook for 30 seconds. Remove from the heat and season to taste with salt and pepper. Serve hot or warm.
Makes 4 servings
Source: The Occasional Vegetarian by Karen Lee
MsgID: 3154607
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 04-01 thru 04-30-12 Recipe Swap - Assort...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 04-01 thru 04-30-12 Recipe Swap - Assort...
Board: Daily Recipe Swap at Recipelink.com
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