Rating: 3.5 stars
15 Ratings
  • 5 star values: 2
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 0

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Credit: José Picayo

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

494 calories; fat 27g; saturated fat 6g; cholesterol 124mg; sodium 633mg; protein 44g; carbohydrates 15g; sugars 1g; fiber 7g; iron 5mg; calcium 124mg.
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