Hashed Brussels Sprouts

This is a nice twist on the traditional Brussels sprout recipe, and a perfect dish to bring for a holiday dinner someone else is hosting. Lemon zest and white wine or vermouth give it an extra zip.
8 to 10
1 LemonZest and juice
2 Pounds of Brussels sprouts, bottoms trimmed and cleaned of wilted leaves
2 Cloves of Garlic, peeled and minced
1 Large spoon of Extra virgin olive oil
1 Pad of Unsalted Butter
1 Wine Glass of White wine or extra dry vermouth
1 Spoon of poppy seeds (if available)
Generous pinch of Kosher salt
Generous pinch of Black Pepper
Prep / Directions: 

Grate lemon zest into a bowl, and add freshly squeezed juice. Trim and clean Brussels sprouts, and then slice each sprout into halves and then quarters.  Melt butter and oil in a large sauté pan under medium heat. Add minced garlic, stirring for one minute and then add the “hashed” sprouts. Stir for another minute or so and add the zest, lemon juice and poppy seeds and continue cooking for another few minutes until the sprouts are slightly wilted but still bright green. Add the vermouth and cook another minute or so until the wine reduces. Serve warm.