1 Tbsp freshly squeezed lemon juice, plus 1 Tbsp grated lemon zest
1 lb brussels sprouts
1 Tbsp olive oil
4 teaspoons butter
1 garlic clove, minced
1 Tbsp black mustard seeds or poppy seeds
2 Tbsp dry white wine
Salt and pepper to taste
Put lemon juice in a large bowl.
Cut bottoms off sprouts. Halve sprouts lengthwise. Thinly slice the sprouts.
Transfer slices into bowl with lemon juice. Toss them in juice and separate leaves.
Heat oil and butter over high heat in a skillet large enough to hold all sprouts. When very hot add sprouts, garlic and seeds, and cook, stirring often, until sprouts are wilted and lightly cooked, but still green and crisp. Takes about 3 to 4 minutes. Some leaves might brown slightly.
Add white wine, and sprinkle with salt and pepper. Cook, stirring, 1 minute more.
Turn off heat, add salt and pepper to taste and stir in the lemon zest, reserving a little for top of dish.
Transfer to a serving bowl, sprinkle with remaining zest and serve.
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