2 T (freshly squeezed) lemon juice
2 lbs Brussels sprouts
2 T olive oil, or use all olive oil
2 T butter, or use all butter
3 garlic cloves, minced
2 T poppy seeds
1/4 c dry white wine or vermouth; or water
salt and pepper, to taste
1 – 2 t lemon zest
1. Place lemon juice in a large bowl. Cut bottoms off sprouts and peel off any outer leaves that are discolored. Halve sprouts lengthwise, and thinly slice them crosswise. As you work, transfer slices to the bowl containing the lemon juice. When all the sprouts are sliced toss them in the lemon juice and separate leaves. Or, put the halved sprouts in the bowl of a food processor and pulse until finely chopped. You may have to do this in two batches. Transfer to the bowl of lemon juice and proceed as above. You can do this step up to 3 hours before cooking them. Refrigerate until ready to cook.
2. Heat oil and/or butter over medium-high heat in a skillet large enough to hold all the chopped sprouts. When very hot add sprouts, garlic, and poppy seeds, and cook, stirring often, until sprouts are wilted and lightly cooked, but still bright green and crisp, about 5 or so minutes. Some leaves might brown slightly.
3. Add wine, and sprinkle with salt and pepper. Cook, stirring, 1 minute more. Take off heat and stir in the lemon zest, reserving a little for top of dish. Taste for seasonings. Transfer to a serving bowl, sprinkle with remaining zest and serve.