Ground Lamb Chard Recipe with Kalamata Olives
This ground lamb chard recipe turns one pound of lamb, one bunch of Swiss chard, and briny Kalamata olives into a bold dinner in about 20 minutes.
It tastes rich and savory, but the greens keep it fresh. The lamb brings deep flavor, the oregano adds a warm Mediterranean note, and the olives give each bite a salty pop. It is simple food made from real ingredients, which fits a budget-friendly kitchen well.
Why You Will Love This Recipe
- Big flavor with few ingredients: Ground lamb, oregano, Swiss chard, and olives do most of the work.
- Fast weeknight cooking: The lamb browns quickly, and the chard wilts in minutes.
- Rich and fresh at the same time: The lamb tastes hearty, while the greens keep the meal balanced.
- Great for simple sides: Spoon it over rice, couscous, potatoes, or warm flatbread.
Fabian’s Budget and Health Tip: Use the whole bunch of Swiss chard, stems included. The stems add crunch, color, and extra food value, so nothing goes to waste. If lamb is pricey, stretch the skillet with cooked rice or lentils at the end.
Ingredients (Serves 4)
- Ground lamb: 1 lb, about 454 g
- Swiss chard: 1 large bunch, about 300 g
- Kalamata olives: 1/4 cup sliced, about 35 g
- Dried oregano: 1 tsp, about 1 g
- Fine salt: 1/4 tsp, or to taste
- Black pepper: 1/4 tsp, or to taste
Step-by-Step Instructions
1. Prep the Chard
Rinse the Swiss chard well, especially near the stems where grit likes to hide. Pat it dry. Slice the stems into small pieces and chop the leaves into wide ribbons. Keep the stems and leaves separate because the stems need a little extra time.
2. Brown the Lamb
Place a large skillet over medium-high heat. Add the ground lamb and break it up with a spoon. Sprinkle in the oregano, salt, and black pepper. Cook for 6 to 8 minutes, stirring often, until the lamb sizzles, the edges turn deep brown, and your kitchen smells warm and savory.
3. Cook the Chard Stems
Add the chopped chard stems to the browned lamb. Cook for about 2 minutes. They should soften slightly but still keep a gentle bite. If the pan looks dry, stir well and let the lamb fat coat the stems.
4. Wilt the Leaves and Olives
Add the chard leaves and Kalamata olives. Toss everything together. The leaves will look like too much at first, then quickly collapse into the lamb. Cook for 2 to 3 minutes, until the greens look glossy and tender and the olives smell briny.
5. Taste and Serve
Taste the skillet before adding more salt because Kalamata olives are naturally salty. Serve hot in bowls, on a matte white plate, or over rice, potatoes, couscous, or warm flatbread.
Expert Troubleshooting and FAQs
Why is my lamb greasy?
Ground lamb can release a good amount of fat. If the skillet looks too oily after browning, spoon off a little fat before adding the chard stems. Leave enough behind to cook the greens and carry the oregano flavor.
Can I use another green instead of Swiss chard?
Yes. Kale, spinach, or beet greens can work. Kale needs a few extra minutes, spinach needs less time, and beet greens cook much like Swiss chard.
How do I keep the chard from getting mushy?
Add the stems first and the leaves last. Stop cooking when the leaves are just wilted and glossy. If they turn dull and very soft, they cooked too long.
Estimated Nutritional Facts Per Serving
- Calories: 320
- Protein: 20 g
- Carbs: 5 g
- Fats: 26 g
Ground Lamb Chard Recipe with Kalamata Olives
Ingredients
- Ground lamb: 1 lb, about 454 g
- Swiss chard: 1 large bunch, about 300 g
- Kalamata olives: 1/4 cup sliced, about 35 g
- Dried oregano: 1 tsp, about 1 g
- Fine salt: 1/4 tsp, or to taste
- Black pepper: 1/4 tsp, or to taste
Instructions
- 1. Prep the Chard. Rinse the Swiss chard well, especially near the stems where grit likes to hide. Pat it dry. Slice the stems into small pieces and chop the leaves into wide ribbons. Keep the stems and leaves separate because the stems need a little extra time.
- 2. Brown the Lamb. Place a large skillet over medium-high heat. Add the ground lamb and break it up with a spoon. Sprinkle in the oregano, salt, and black pepper. Cook for 6 to 8 minutes, stirring often, until the lamb sizzles, the edges turn deep brown, and your kitchen smells warm and savory.
- 3. Cook the Chard Stems. Add the chopped chard stems to the browned lamb. Cook for about 2 minutes. They should soften slightly but still keep a gentle bite. If the pan looks dry, stir well and let the lamb fat coat the stems.
- 4. Wilt the Leaves and Olives. Add the chard leaves and Kalamata olives. Toss everything together. The leaves will look like too much at first, then quickly collapse into the lamb. Cook for 2 to 3 minutes, until the greens look glossy and tender and the olives smell briny.
- 5. Taste and Serve. Taste the skillet before adding more salt because Kalamata olives are naturally salty. Serve hot in bowls, on a matte white plate, or over rice, potatoes, couscous, or warm flatbread.
