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