Lemon & Parmesan Orzo with Kale
  • ½ t ground turmeric
  • 1 c uncooked orzo pasta
  • 1 T extra virgin olive oil
  • 2 cloves garlic, sliced
  • ½ bunch lacinato (or more), sliced thin
  • juice of ½ lemon
  • sprinkle of ground nutmeg
  • grated Parmesan cheese
  • kosher salt and freshly-ground pepper
  1. Fill a medium or large sized pot with water, and bring to a boil. {While the water is coming to a boil, start on the kale, below.}
  2. Sprinkle the turmeric over the boiling water, stir in the orzo and return to a boil.
  3. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes.
  4. Drain the orzo in a colander or strainer with small holes.
  5. Pour the drained orzo back into the pot. {You will add the kale and mix in this pot}
  6. To make the kale, heat a large skillet over medium heat. When it's hot, add the olive oil and heat the oil.
  7. Add the garlic slices in the hot oil for a few seconds until it begins to sizzle.
  8. Stir the kale into the garlic, cover the skillet with a lid, and cook for a few minutes until the kale gets tender. If it's too dry, add a bit of lemon juice, or a little more oil.
  9. Remove the cover and continue cooking until any extra moisture cooks out.
  10. Stir the kale and garlic into the orzo, and add the lemon juice, nutmeg, and Parmesan cheese. Season with salt and pepper.
  11. You can serve this dish warm, cold, or at room temperature. Sprinkle on some additional cheese before serving, if you would like.
Recipe by My Utensil Crock at https://www.myutensilcrock.com/2014/03/29/lemon-parmesan-orzo-with-kale/