Ingredients

• 2 tablespoons fresh lemon juice, plus
• 1 lemon, zest of, grated
• 2 lbs Brussels sprouts
• 1 tablespoon olive oil
• 1 tablespoon butter
• 3 garlic cloves, minced
• 2 tablespoons black mustard seeds or 2 tablespoons poppy seeds
• 1/4 cup dry white wine or 1/4 cup vermouth
• salt and pepper, to taste

Instructions

1. Place lemon juice in large bowl.

2. Cut bottoms off sprouts and discard.

3. Halve sprouts lengthwise and thinly slice crosswise.

4. The slices toward the stem end should be thinner, to help pieces cook evenly. (Or you could process in food processor to facilitate, but this might result in uneven cooking.)

5. As you work, transfer slices into bowl with lemon juice.

6. When all sprouts are sliced, toss them in juice and separate leaves. (Recipe can be prepared up to this point and refrigerated, covered, for up to 3 hours.).

7. Heat oil and butter over high heat in skillet large enough to hold all sprouts.

8. When very hot add sprouts, garlic and seeds and cook, stirring often, until sprouts are wilted and lightly cooked, about 4 minutes. Some leaves might brown slightly. (I think we browned a bit more as per picture.).

9. Add wine and sprinkle with salt and pepper.

10. Cook, stirring, 1 minute more.

11. Turn off heat, add more salt and pepper to taste and stir in lemon zest, reserving a little for top of dish.

12. Transfer to serving bowl; sprinkle with remaining zest and serve.