Ingredients
1 lemon
1 pound brussels sprouts, stem ends trimmed, finely sliced
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 garlic clove, minced
2 teaspoons poppy seeds
1/4 cup low-sodium chicken stock
Preparation
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.
Heat butter and oil in a large saute pan over medium heat. Saute sprouts for 2 minutes, until bright green and tender. Add salt, pepper, garlic, zest, and poppy seeds and cook an additional 2 minutes. Pour in stock and cook 1 minute more.
