Live Naturally Magazine
Export date: Tue Mar 20 11:40:03 2018 / +0000 GMT

Lamb Sauté with Cabbage and Swiss Chard


A dollop of yogurt rounds out the flavors with the perfect level of acidity. For added elegance, use a julienne peeler for carrots, creating thin ribbon cuts. Serve over rice for a heartier option.

Lamb Saute with Cabbage and Swiss Chard
Recipe Type: Entree
Author: Genevieve Doll
Serves: 4
  • 1 lb. ground lamb
  • ½ medium bunch Swiss chard
  • ½ small green cabbage, thinly sliced (about 3 cups)
  • 3 cloves garlic, minced
  • 2 teaspoons cumin
  • Zest of 1 orange
  • ¾ teaspoon salt
  • ½ teaspoon cinnamon
  • 3 tablespoons fresh orange juice
  • 2 medium carrots, shredded
  • 6 dates, roughly chopped
  • 2 tablespoons minced fresh mint, more for garnish
  • Yogurt, for topping
  • In a large sauté pan over medium heat, cook lamb until browned, stirring often, about 7 minutes. Meanwhile, remove stems from Swiss chard and cut stems into ¼- inch slices. Set stems aside. Roughly chop chard leaves.
  • Add cabbage and chard stems to lamb. Sauté for 3 minutes, until softened.
  • Add garlic, cumin, orange zest, salt and cinnamon; cook for 1 minute, until fragrant. Deglaze with orange juice to remove any browned bits from the bottom of the pan.
  • Stir in chard, carrots, dates and mint; cook for about 3 minutes, until chard is wilted. Season to taste.
  • Top with a dollop of yogurt and mint for serving.