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Hashed Brussels Sprouts With Oregano

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      Title: HASHED BRUSSELS SPROUTS WITH OREGANO
 Categories: Side dish, Vegetables
      Yield: 4 Servings
 
      2 c  Brussels sprouts (1 pint)
      1 tb Olive oil
      1 ea Garlic clove, chopped
      2 tb White wine
  1 1/2 tb Lemon juice
      1 tb Oregano, chopped
           Salt and pepper to taste
 
  1. Cut the Brussels sprouts in half vertically, then coarsely chop
  them.
  
  2. Heat the olive oil for 1 minute over medium-high heat in a large
  skillet. Add the Brussels sprout and the garlic and saut‚ until the
  sprouts begin to char, 1-2 minutes.
  
  3. Turn the heat to medium-low. Add the wine and lemon juice and
  partially cover. Cook until the sprouts are easily pierced with a
  fork but not soft, about 3 minutes. Add the oregano and cook for 30
  seconds. Add salt and pepper. Serve hot or warm.
  
  "The Occasional Vegetarian" by Karen Lee.  Posted by Diane Lazarus
 
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