Cast Iron Lamb & Collard Greens
This is a quick and nutritious meal that is great for week nights as a standalone or over a bed of mashed cauliflower, parsnips or potatoes. One bunch of collards will be enough for 2 people, two bunches will extend the meal to 4. More if you serve it with an accompanyment.
Equipment
- Cast Iron Pan
Ingredients
- 1 lb ground grass fed lamb
- 1 red or white onion organic
- 3-4 garlic cloves or 1 tbsp minced garlic
- 1-2 bunches collard greens depending on how many you are feeding
- Extra Virgin Olive Oil or refined coconut oil
- pink salt and black pepper to taste
Instructions
- Preheat the oven to 375°F
- Chop the garlic, slice the onion and collard greens and set aside.
- In a cast iron pan over medium high heat, sauté the garlic and onion in a bit of olive oil or refined coconut oil for a 2-3 minutes or til it begins to brown.
- Add ground lamb and chop it up with a metal spatula, sprinkle it with pink salt and sauté until brown.
- Once lamb is looking mostly cooked, add the chopped collard greens a handful at a time and let them wilt in the pan.
- Keep stirring and adding until the whole bunch is worked in with the lamb.
- Sprinkle everything with parsley, pink salt, a dash of black pepper and oregano... drizzle it with ghee, refined coconut oil or extra virgin olive oil (very high quality actually has a higher smoke point!) and pop it in the oven at 375°F for 10 minutes or so while you get the table set.
- Enjoy!