Moroccan Chard and Lamb Pan-Fry

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READY IN: 30mins
Recipe by Ppaperdoll

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.

Ingredients Nutrition


  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.

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