Spring Lamb Neck with Greens

(Total Time: 40 MIN| Serves: 6)

Ingredients:
1 lb lamb neck, chopped into smaller pieces
2 lbs collard greens, chopped
2 cups spinach, torn
2 cups Swiss chard, chopped
1 large leek, finely chopped
¼ cup fresh mint, chopped
2 garlic cloves, crushed
1 cup cauliflower, chopped into small florets
1 cup Feta cheese, crumbled
¼ cup olive oil

Spices:
2 tsp salt

Directions:

  1. Rinse the meat and pat dry with a kitchen towel. Place on a large cutting board and chop into smaller pieces. Generously sprinkle with salt and place in the pot.
  2. Pour in enough water to cover and seal the lid. Optionally, add 1 bay leaf.
  3. Set the steam release handle to the ‘’Sealing’’ position and press the ‘’Manual’’ button.
  4. Set the timer for 25 minutes on high pressure.
  5. When done, perform a quick pressure release and open the lid. Remove the meat along with the remaining liquid. Set aside.
  6. Meanwhile, rinse well the greens and drain in a large colander.
  7. Press the ‘’Sauté’’ button and add oil. Add the greens, garlic, and cauliflower. Pour in 1 cup of the reserved liquid and top with the meat.
  8. Seal the lid again and set the timer for 2 minutes on the ‘’Manual’’ mode.
  9. When done, perform a quick pressure release and open the lid.
  10. Sprinkle with feta cheese and serve.
    Per Serving (Calories 341 | Total Fats: 20.5g | Net Carbs: 7.4g | Protein: 29.4g |Fiber: 6.4g)