Ingredients
- 6 ounces boneless leg of lamb
- 1 teaspoon olive oil
- 1 ½ pounds fennel
- 3 scallions
- 2 medium garlic cloves
- 1 pound assorted bitter greens, like collard greens, beet greens, Swiss chard
- ½ cup no-salt-added beef stock or broth
- 2 tablespoons apple cider vinegar
- 1 orange, for the zest
- ⅛ teaspoon salt
- Freshly ground black pepper
- Nutritional Information
Nutritional analysis per serving (2 servings)
370 calories; 15 grams fat; 5 grams saturated fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 37 grams carbohydrates; 14 grams dietary fiber; 16 grams sugars; 25 grams protein; 57 milligrams cholesterol; 977 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- Wash and dry lamb, and cut into 1/8-inch-thick strips;
- Heat nonstick pan until it is very hot; reduce heat to medium-high. Add oil and saute lamb until it is brown on both sides. Remove lamb from pan (but reserve pan juices).
- Wash and trim fennel, and remove tough core. Slice into thin strips. Add to the pan with the lamb juices. Brown.
- Wash and trim scallions, and cut into thin rounds. Mince garlic. Add scallions and garlic to fennel, and continue cooking.
- Wash greens and remove tough stems. When fennel is lightly browned, add the greens, beef stock and vinegar. Cover, and reduce heat to simmer.
- Grate orange rind, and stir into pan along with salt and pepper and the reserved lamb. Continue cooking until fennel is tender.
About 30 minutes
Dining and Cooking