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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: One-Pot Chicken Meatballs w/Greens
 Categories: Poultry, Breads, Dairy, Vegetables, Herbs
      Yield: 4 servings
 
    1/2 c  Panko bread crumbs
    1/3 c  Full-fat thick yogurt
      2    Garlic cloves, minced or
           - grated
      2    Scallions; white & light
           - green parts thin sliced
      2 ts Dried oregano
    1/2 ts Crushed red pepper
           Salt
      1 lb Ground chicken
    1/4 c  Olive oil; more as needed
      1 lb Rainbow or Swiss chard;
           - tender stalks sliced,
           - leaves cut in 1" ribbons
      1    Lemon, halved, 1/2 thinly
           - sliced
      1 ts Ground cumin
 
  In a large bowl, combine the bread crumbs, yogurt,
  garlic, scallions, oregano, crushed red pepper and 1
  teaspoon salt. Add the chicken and gently mix until
  fully combined.
  
  Coat your palms in olive oil, then shape the meat into
  14 medium meatballs (about 2 inches each), making sure
  each is lightly coated with oil by refreshing the
  coating on your hands. Set the meatballs directly on a
  sheet pan or on parchment paper.
  
  Heat a 12" Dutch oven (or other heavy pot with a
  tight-fitting lid) over medium heat for 2 minutes until
  hot. Pour in 2 tablespoons of olive oil, tilting the pot
  to coat the surface, then add the meatballs. Let cook
  until they are golden halfway up the sides, occasionally
  turning them when they easily release, adding extra oil
  if needed, about 7 minutes.
  
  Meanwhile, to another large bowl, add the greens, lemon
  slices, cumin and remaining 2 tablespoons olive oil, and
  season with salt; toss to coat the leaves, scrunching
  them up as needed.
  
  Smother the meatballs with the greens and lemon slices.
  Cover, reduce the heat to medium, and cook until the
  meatballs are cooked through and the greens tender, 12
  to 13 minutes.
  
  Use a soup ladle to scoop up the meatballs, resting them
  on the greens, browned-side up and ladling any juices on
  top of the meatballs and greens. Cut the remaining lemon
  into wedges for serving, if desired.
  
  By: Yasmin Fahr
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... God is not dead but alive and well and working on a less ambitious 
project.
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