HASHED BRUSSELS SPROUTS WITH OREGANO

Yield: 4 servings

2 cup Brussels sprouts (1 pint)
1 tbsp Olive oil
1 ea Garlic clove, chopped
2 tbsp White wine
1 1/2 tbsp Lemon juice
1 tbsp 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 saute 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.