Hashed Brussels Sprouts With Fresh Oregano - cooking recipe

Ingredients

1 tablespoon olive oil
2 cups Brussels sprouts, trimmed, cut in half and coarsely chopped
2 garlic cloves, chopped
2 tablespoons white wine
1 1/2 tablespoons lemon juice
1 tablespoon chopped fresh oregano

Preparation

In large skillet over medium-high heat, heat the oil.
Add the sprouts and garlic and cook until the sprouts begin to brown, about 2 minutes.
Reduce the heat to medium-low, add the wine and lemon juice, and cook covered until the sprouts are easily pierced with a fork but not soft, about 3 minutes.
Add the oregano and cook for 30 seconds.
Remove from the heat and season to taste with salt and pepper.
Serve hot or warm.