For The Lamb Chops 1. Lightly pound lamb chops to approximately 1/4-inch thick.
Season with salt and pepper, chili flakes, and rosemary.
2. Grill very quickly over a hot fire or in a very hot cast iron skillet, turning once and grilling 1 1/2 to 2 minutes per side for medium (pink color).
When ready to serve, drizzle with olive oil, sprinkle with sea salt, and a squeeze of fresh lemon.
For The Braising Greens 1. Heat 10 to 12-inch skillet over medium to high heat.
Add garlic, shallots, chili pepper flakes, and lightly brown.
Add all greens and cook, mixing thoroughly until wilted, about 7 minutes.
Continue to cook until tender.
2. Season with salt and pepper, squeeze the juice of 1 lemon over mix, and serve immediately.
Cannellini Al Aglio Olio 1. Heat 2 tablespoons extra virgin olive oil in a medium size skillet and sauté onions until lightly brown.
Add garlic and cook for 2 minutes more and set aside.
2. Rinse soaked beans in colander.
Place beans in a large pot and cover with cold water.
Bring to a simmer, skimming any foam that comes to the surface.
Add cooked onions and garlic, wine, rosemary, and salt and continue to simmer for 45 minutes, adding water or wine as needed.
The liquid should cook down nicely toward the end and should be slightly thick.
3. When beans are tender and cooked through, drain any excess liquid, stir in remaining extra virgin olive oil and re-season.