Moroccan Chard and Lamb Pan-Fry

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Total Time
30mins
Prep
10 mins
Cook
20 mins

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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Ingredients

Nutrition

Directions

  1. Strip chard leaves from the stalk. Cut stalk into batons and roughly chop the leaves. Set aside separately.
  2. Heat oil in a saute pan and fry the lamb 5-6 minutes on high heat until browned.
  3. Add onion, garlic, chard stalks and spices and continue to cook 3-4 minutes until chard has softened.
  4. Pour over the stock and scatter in the raisins. Simmer 4-5 minutes.
  5. Wilt chard leaves through the stock and season to taste. Scatter pine nuts over to serve.