DASH-friendly one-skillet Greek lamb with spinach, tomatoes, and rice. Rich, savory, and packed with Mediterranean flavors. Comfort food that happens to lower your blood pressure.

Ingredients

  • 1.5 lbs ground lamb (or 50/50 lamb and lean beef)
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 1/2 cups long-grain rice
  • 1 can (14.5 oz) no-salt-added diced tomatoes
  • 2 cups low-sodium chicken or beef broth
  • 2 teaspoons dried oregano
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon black pepper
  • 4 cups fresh spinach
  • 1/2 cup Kalamata olives, halved
  • Juice of 1 lemon
  • 1/4 cup crumbled feta (optional — small amount for flavor)

Instructions

  1. Heat olive oil in a large skillet over medium-high. Brown lamb, breaking into pieces, 5-6 minutes. Drain excess fat if needed.
  2. Add onion, cook 3-4 minutes. Add garlic, oregano, cumin, cinnamon, pepper — cook 1 minute until fragrant.
  3. Add rice, stir to coat. Pour in tomatoes and broth. Bring to a boil, reduce to low, cover. Simmer 18-20 minutes until rice is tender.
  4. Fold in spinach and olives, cover 2 minutes until spinach wilts.
  5. Squeeze lemon over top, scatter feta if using. Serve straight from the skillet.

Notes

DASH-friendly: Spinach is a potassium bomb. Cinnamon + cumin + oregano = no salt needed. Feta is optional but a small amount adds big flavor without much sodium. The lemon at the end brightens everything.