Meg Rosenberg

Union Square Cafe Brussel Sprouts Hash

Serves 4-6 (copied and pasted from my recipe on food52.com)

2 brussel sprout stalks

2 tablespoons olive oil

2 garlic cloves, chopped

1 tablespoon poppy seeds

1/4 cup chicken stock

1.Remove sprouts from stalks.

2.Halve each sprout and place cut side down on cutting board. Cut cross ways into thin ribbons.

3.Heat the olive oil until shimmering in a large saute pan. Add the garlic, brussel sprouts and poppy seeds and stir fry for about 30 seconds. Add the chicken stock and stir fry for an additional 3 to 4 minutes. The sprouts will still crunch a little, independent of the poppy seeds, and their color will still be bright.

4.Season to taste with salt and pepper. Serve as an accompaniment