Orange Scented Lamb With Fennel and Greens

• 6 ounces boneless leg of lamb
• 1 teaspoon olive oil
• 1 1/2 pounds fennel
• 3 scallions
• 2 medium garlic cloves
• 1 pound assorted bitter greens, like collard greens, beet greens, Swiss chard
• 1/2 cup no-salt-added beef stock or broth
• 2 tablespoons apple cider vinegar
• 1 orange, for the zest
• 18 teaspoon salt
• Freshly ground black pepper

1. Wash and dry lamb, and cut into 1/8-inch-thick strips;
2. Heat nonstick pan until it is very hot; reduce heat to medium-high.
3. Add oil and saute lamb until it is brown on both sides.
4. Remove lamb from pan (but reserve pan juices).
5. Wash and trim fennel, and remove tough core.
6. Slice into thin strips.
7. Add to the pan with the lamb juices.
8. Brown.
9. Wash and trim scallions, and cut into thin rounds.
10. Mince garlic.
11. Add scallions and garlic to fennel, and continue cooking.
12. Wash greens and remove tough stems.
13. When fennel is lightly browned, add the greens, beef stock and vinegar.
14. Cover, and reduce heat to simmer.
15. Grate orange rind, and stir into pan along with salt and pepper and the reserved lamb.
16. Continue cooking until fennel is tender.

lamb, olive oil, fennel, scallions, garlic, bitter, nosalt, apple cider vinegar, orange, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/3774 (may not work)