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Lamb Chops With Braised Escarole and Chickpeas

Lamb Chops With Braised Escarole and Chickpeas
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Serves 4| Hands-On Time: | Total Time:


  1. Heat 2 tablespoons of the oil in a Dutch oven or large saucepan over medium heat. Add the escarole, garlic, wine, ½ teaspoon salt, and ¼ teaspoon pepper and cook, covered, tossing occasionally, until very tender, 8 to 10 minutes. Add the chickpeas and cook until warmed through, 1 to 2 minutes.
  2. Meanwhile, heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat. Season the lamb with the oregano and ¼ teaspoon each salt and pepper. In 2 batches, cook the lamb, 2 to 3 minutes per side for medium-rare. Serve with the escarole.
By October, 2012

Nutritional Information

  • Per Serving
  • Calories 494
  • Fat 27g
  • Sat Fat 6g
  • Cholesterol 124mg
  • Sodium 633mg
  • Protein 44g
  • Carbohydrate 15g
  • Sugar 1g
  • Fiber 7g
  • Iron 5mg
  • Calcium 124mg
What does this mean? See Nutrition 101 .

Quick Tip

A good source of vitamins A and C, escarole is a leafy green with a slightly bitter bite. If you can’t find it, try using kale or mustard greens in this recipe.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.