Name: Lamb Sauté with Cabbage and Swiss Chard
Ingredients: 1 pound 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

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Lamb Sauté with Cabbage and Swiss Chard

A one-pan meal, this Middle-Eastern inspired dish is a pleasing balance of grounding spices, subtle sweetness, and fresh mint.

Course: Dinner

Keyword: cabbage, lamb, middle eastern, sauteed kale, swiss chard

Servings:

Author: Genevieve Doll

Ingredients

1 pound 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

Instructions

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.

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