brussels sprouts hash

My friend Atsuko brought a beautiful stalk of Brussels sprouts from the green market.  I cut the buds off, chopped them and pan sautéed them.  Simple. Straightforward. Strengthening. And delicious.

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serves 4

INgredients

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1 Brussels sprouts stalk

1 Tablespoon sesame oil

1 teaspoon soy sauce

2 teaspoons sumac (optional)

Process  Break or cut the buds (“sprouts”) from the stalk. Remove the outer leaves and tough stems.

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Wash the Brussels sprouts well. Slice each small sprout into four discs,

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then cut each disc into thirds

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and thirds again.

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You will have smaller-than-bite-size pieces.

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Heat a cast iron or stainless steel skillet for about 3 minutes on a medium flame. Add the sesame oil and the chopped Brussels sprouts.

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Use a wooden spoon to turn the sprouts, insuring that each side get exposed to the heat. When the sprouts become a light golden brown, add the soy sauce.

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Continue to sauté them for another minute or two, so the edges begin to brown. Remove from the pan and serve in four individual bowls.  Sprinkle each with ½ teaspoon sumac, if desired.

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©Nancy Wolfson-Moche 2013