Tunisian Spiced Lamb Chops and Chard

Combine cumin, caraway, 3/4 teaspoon salt, crushed red pepper, and pepper in a small bowl. Rub both sides of lamb chops with the spice rub. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chops and cook until browned, about 2 minutes per side. Reduce heat to medium and continue cooking to desired doneness, 3 to 5 more minutes per side for medium. Transfer to a plate; tent with foil to keep warm.

Add the remaining 2 teaspoons oil to the pan and heat over medium heat. Add shallot and dates (if using); cook, stirring, until softened, about 1 minute. Add chard leaves and cook, stirring, until wilted, 2 to 3 minutes. Stir in pine nuts and the remaining 1/4 teaspoon salt. Serve the chard topped with the lamb chops.

Carb Servings: 1 vegetable, 4 lean meat, 2 fat. Carbohydrate Servings: 1. Nutrition Bonus: Vitamin A (140% daily value), Vitamin C (40% dv) Magnesium (38% dv), Iron (35% dv), Zinc (33% dv), Potassium (31% dv)