Brussels Sprouts Chiffonade

1 1/2 lb. Brussels sprouts
6 T. butter
1 T. fresh lemon juice
1 T. poppy seeds

Drop Brussel sprouts into a food processor with the slicer blade going. Melt butter in a large skillet over medium-high heat. Add Brussel sprouts and toss until beginning to wilt; about 5 minutes. Add lemon juice and poppy seeds, toss to blend. Season with salt and pepper.

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