Lamb Chops With Braised Escarole and Chickpeas
Ingredients
- 4 tablespoons olive oil
- 1 small head escarole, leaves torn (about 13 cups)
- 4 cloves garlic, peeled and smashed
- 1/4 cup dry white wine
- kosher salt and black pepper
- 1 15.5-ounce can chickpeas, rinsed
- 8 small rib or loin lamb chops (1 inch thick; about 2 3/4 pounds total)
- 1/2 teaspoon dried oregano
Instructions
Lamb Chops With Braised Escarole and Chickpeas serves 4 original recipe by Real Simple.
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