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Lamb Chops With Braised Escarole and Chickpeas
- 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
- 1 kosher salt and black pepper
- 8 15.5-ounce can chickpeas, rinsed
- 1/2 teaspoon small rib or loin lamb chops (1 inch thick; about 2 3/4 pounds total)
Directions:View on Real Simple
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