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:

Directions

  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

Escarole
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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