Whole Living, November 2010
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Yield
Serves 6 to 8
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Ingredients
- 1 lemon
- 1 lb. brussels sprouts, stem ends trimmed, finely sliced
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- kosher salt and freshly ground black pepper
- 1 garlic clove, minced
- 2 teaspoons poppy seeds
- 1/4 cup low-sodium chicken stock
