Recipe: Hashed Brussels Sprouts with Oregano (using white wine, garlic and lemon)

HASHED 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