This recipe comes to us care of Catherine from Weelicious.
1. Finely chop the Brussels sprouts with a knife (or in a food processor) and into small pieces.
2. Place in a bowl with lemon juice and toss to coat (this should prevent the leaves from losing their bright color). At this point you can cover the Brussels sprouts and refrigerate for several hours until you’re ready to cook them.
3. Heat butter and oil in a saute pan over medium heat. Saute the Brussels sprouts for 2 minutes. Add the salt, garlic, lemon zest and poppy seeds and continue to cook an additional 2 minutes.
4. Pour in the chicken stock and cook 1 more minute.
Originally featured in Weelicious Thanksgiving