Orzo with Kale

Orzo with Kale

97
Sunaina 13

"A light summer dish. Great with white wine."

Ingredients

35 m {{adjustedServings}} servings 206 cals
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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 206 kcal
  • 10%
  • Fat:
  • 4.2 g
  • 7%
  • Carbs:
  • 36.1g
  • 12%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 52 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

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  1. Bring a large pot of lightly-salted water to a boil; sprinkle the turmeric over the boiling water and stir in the orzo; return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes; drain. Scrape into a mixing bowl and set aside.
  2. Heat the olive oil in a large skillet over medium heat. Cook the garlic in the hot oil for a few seconds until it begins to bubble. Stir the kale into the garlic, cover the skillet with a lid, and cook for 10 minutes. Remove the cover and continue cooking and stirring until the kale is tender, about 10 minutes more. Stir the kale mixture into the orzo along with the lemon juice, nutmeg, and Parmesan cheese. Season with salt and pepper. Serve warm or at room temperature.
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Reviews

97
  1. 131 Ratings

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The flavors were delicious. If i make it again I would put a little chicken stock with the kale and garlic while it is cooking. My garlic burned and the kale was not soft and tender.

Quiet, mellow flavors. Perfectly understated, just as I like it, just as I wanted it. Well balanced combination of the flavors, and I particularly liked the additions of nutmeg and lemon juice...

I have never had kale before and I got a bunch in my bountiful basket this weekend. I found this and we LOVE orzo so I thought I would give it a try. Not sure why you need the turmeric other t...