Orzo with Kale

Orzo with Kale

94 Reviews 5 Pics
  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
Sunaina
Recipe by  Sunaina

“A light summer dish. Great with white wine.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 5 cups

ADVERTISEMENT

Directions

  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.

Share It

Reviews (94)

Rate This Recipe
ecoshu
42

ecoshu

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.

naples34102
38

naples34102

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, which I didn't measure, just added to taste, probably less than what was called for. The turmeric gives the orzo a brilliant yellow color which, in combination with the green kale (I used arugula because I grow it), gave this a striking appearance. (Note to self: this might make a great dish for a Green Bay Packers party with its vivid colors of green and gold!) Other than seasoning to taste rather than adhering strictly to the given measurements, I wouldn't change this recipe at all and have absolutely no criticism. It's lovely.

SWEETJAM
31

SWEETJAM

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 than it makes your orzo a pretty color. This makes a HUGE side dish. I normally only make half a pound, but I wanted to follow the recipe. Make sure you stem the Kale- it doesn't get soft and I was glad I did a good job on all but one leaf. Kale is not bad, but I think the lemon juice and parm is a little on the light side for this much orzo. I also found my kale starting to burn with no water just the evoo to cook it in and my garlic was clearly on the brown side. If I did this again I would cook my garlic then add a little water or stock to steam my kale instead of cooking it in the oil. Some of the pieces got really crispy. Thanks for sharing overall it was good I would just make a few minor changes next time.

More Reviews

Similar Recipes

Caramelized Onion and Blue Cheese Orzo
(61)

Caramelized Onion and Blue Cheese Orzo

Parmesan Garlic Orzo
(39)

Parmesan Garlic Orzo

Zucchini Orzo
(16)

Zucchini Orzo

Orzo Pasta Salad
(13)

Orzo Pasta Salad

Kale Slaw
(5)

Kale Slaw

Delicious Creamed Kale With Mushrooms
(3)

Delicious Creamed Kale With Mushrooms

Nutrition

Amount Per Serving (10 total)

  • Calories
  • 206 cal
  • 10%
  • Fat
  • 4.2 g
  • 7%
  • Carbs
  • 36.1 g
  • 12%
  • Protein
  • 7.9 g
  • 16%
  • Cholesterol
  • 2 mg
  • < 1%
  • Sodium
  • 91 mg
  • 4%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Sauteed Kale with Apples

>

next recipe:

Caramelized Onion and Blue Cheese Orzo