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Garlic, Mint - Lamb Sauté with Cabbage & Swiss Chard

1 pound ground lamb

½ medium bunch Swiss chard

½ small green cabbage, thinly sliced (about 3 cups)

3 cloves garlic, minced

2 teaspoons cumin

Zest of 1 orange

¾ teaspoon salt

½ teaspoon cinnamon

3 tablespoons fresh orange juice

2 medium carrots, shredded

6 dates, roughly chopped

2 tablespoons minced fresh mint, more for garnish

Yogurt, for topping

In a large sauté pan over medium heat, cook lamb until browned, stirring often, about 7 minutes. Meanwhile, remove stems from Swiss chard and cut stems into ¼- inch slices. Set stems aside. Roughly chop chard leaves. Add cabbage and chard stems to lamb. Sauté for 3 minutes, until softened. Add garlic, cumin, orange zest, salt and cinnamon; cook for 1 minute, until fragrant. Deglaze with orange juice to remove any browned bits from the bottom of the pan. Stir in chard, carrots, dates and mint; cook for about 3 minutes, until chard is wilted. Season to taste. Top with a dollop of yogurt and mint for serving.

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