Orzo with Kale

4.2
(157)

A light summer dish. Great with white wine.

10
10
10
10
Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
Servings:
10
Yield:
5 cups

Ingredients

  • 1 teaspoon ground turmeric

  • 2 cups uncooked orzo pasta

  • 2 tablespoons olive oil

  • 4 cloves garlic, sliced

  • 1 bunch kale, stems removed and leaves coarsely chopped

  • 1 large lemon, juiced

  • ¼ teaspoon ground nutmeg

  • ¼ cup grated Parmesan cheese, or to taste

  • salt and black pepper to taste

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.

Nutrition Facts (per serving)

206 Calories
4g Fat
36g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 206
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 5%
Cholesterol 2mg 1%
Sodium 53mg 2%
Total Carbohydrate 36g 13%
Dietary Fiber 3g 10%
Total Sugars 2g
Protein 8g
Vitamin C 63mg 314%
Calcium 99mg 8%
Iron 2mg 13%
Potassium 287mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.