Photo Credit: Aaron Colussi

Lamb Sauté with Cabbage and Swiss Chard

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

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Lamb Sauté with Cabbage and Swiss Chard

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: 4
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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