Swiss chard is a leafy green that can be used in place of spinach for cooking. I was pleased to find this recipe in Delicious magazine, that calls for it specifically and uses both leaves and stalks.
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Units: US | Metric
- 1Strip chard leaves from the stalk. Cut stalk into batons and roughly chop the leaves. Set aside separately.
- 2Heat oil in a saute pan and fry the lamb 5-6 minutes on high heat until browned.
- 3Add onion, garlic, chard stalks and spices and continue to cook 3-4 minutes until chard has softened.
- 4Pour over the stock and scatter in the raisins. Simmer 4-5 minutes.
- 5Wilt chard leaves through the stock and season to taste. Scatter pine nuts over to serve.
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Nutritional Facts for Moroccan Chard and Lamb Pan-Fry
Serving Size: 1 (281 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 463.2
- Calories from Fat 324
- Total Fat 36.0 g
- Saturated Fat 14.4 g
- Cholesterol 108.0 mg
- Sodium 298.7 mg
- Total Carbohydrate 7.7 g
- Dietary Fiber 2.3 g
- Sugars 2.2 g
- Protein 27.1 g
The following items or measurements are not included: