I love cast iron dinners… they are tastier than sheet pan dinners clean up is easier. Just scrape off and swish with water and put the pan back in the hot oven or towel dry… with a dark towel of course!
I love this meal because it is nutritious and quick and great for those on a keto or paleo diet. It is easy to add roast potatoes as a side for family members who are not on such a strict regimen, or to pile on top of mashed potatoes or cauliflower. This meal seems simplistic to me but I want cooking to be fast and easy… and for intuition to start to kick in. This is one of those meals that comes from nutritive need and a desire for warmth.
I start with chopping the garlic, slicing the onion and collard greens to set aside. Begin by sautéing garlic and onion in a bit of olive oil or refined coconut oil for a few minutes and then once it starts to brown I add ground lamb and chop it up, sprinkle it with pink salt and sauté until brown. Once it is looking mostly cooked I add the chopped collard greens a handful at a time and let them wilt in the pan. I keep stirring and adding until the whole bunch is worked in with the lamb.
I 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!
Cast Iron Lamb & Collard Greens
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!
