brussels sprouts hash

November 12, 2013 • Nancy Wolfson-Moche

My friend Atsuko brought a beautiful stalk of Brussels sprouts from the green market.  I cut the buds off, chopped them and pan sautéed them.  Simple. Straightforward. Strengthening. And delicious.


serves 4



1 Brussels sprouts stalk

1 Tablespoon sesame oil

1 teaspoon soy sauce

2 teaspoons sumac (optional)

Process  Break or cut the buds (“sprouts”) from the stalk. Remove the outer leaves and tough stems.


Wash the Brussels sprouts well. Slice each small sprout into four discs,


then cut each disc into thirds


and thirds again.


You will have smaller-than-bite-size pieces.


Heat a cast iron or stainless steel skillet for about 3 minutes on a medium flame. Add the sesame oil and the chopped Brussels sprouts.


Use a wooden spoon to turn the sprouts, insuring that each side get exposed to the heat. When the sprouts become a light golden brown, add the soy sauce.


Continue to sauté them for another minute or two, so the edges begin to brown. Remove from the pan and serve in four individual bowls.  Sprinkle each with ½ teaspoon sumac, if desired.


©Nancy Wolfson-Moche 2013

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