Orzo With Kale Recipes

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ORZO WITH MINI SAUSAGE MEATBALLS AND KALE



Orzo with Mini Sausage Meatballs and Kale image

Provided by Bev Weidner

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

Three 4-ounce mild Italian sausage links
2 1/2 cups chicken stock
1 cup orzo pasta
4 cups chopped kale
1 lemon
Coarse salt
Freshly grated Parmesan, for garnish
Parsley leaves, for garnish
Crusty bread, for serving

Steps:

  • Remove the casings from each sausage link, then pinch about 1 teaspoon sausage with your fingers and roll it into a mini meatball. Repeat with remaining sausage. (Each link should yield 10 to 13 meatballs.) Brown the meatballs in a large cast-iron, enameled cast-iron or nonstick skillet over medium heat, until nicely browned all over, about 6 minutes total.
  • Add the chicken stock to the pan along with the orzo. Cover and simmer on medium heat for 5 minutes. Lift the lid and give it a stir, making sure no pasta is sticking to the pan. Add the kale, nestle it in, then cover and simmer another 2 minutes. Lift the lid and add the juice from half the lemon (cut the remaining half into wedges). Stir and simmer until the orzo is just al dente, an additional minute or so. Season to taste with a pinch of salt if needed.
  • Divide among shallow bowls and garnish with plenty of grated Parmesan, along with extra lemon wedges and parsley. And crusty bread. Always.

LEMON ORZO WITH PARMESAN, KALE, AND CHERRY TOMATOES



Lemon Orzo with Parmesan, Kale, and Cherry Tomatoes image

Looking for a side dish for dinner? Whip up this Parmesan-kissed Lemon Orzo with kale and cherry tomatoes. It's fresh and flavorful!

Provided by Jenn Laughlin - Peas and Crayons

Categories     Side Dish

Time 28m

Number Of Ingredients 11

1.5 cups dry orzo pasta
1/2 tsp oil
1 shallot
1/4 tsp garlic powder
salt and pepper (to taste)
1/2 lemon (, juiced)
3 TBSP unsalted butter
1.5 oz freshly grated parmesan cheese
12 cherry tomatoes
2 cups kale (, cleaned and chopped)
1/4 cup vegetable broth (or chicken broth)

Steps:

  • Bring a medium pot of water to a boil. Add orzo and cook until al dente, approx 7-9 minutes. Drain orzo in a wire-mesh strainer and set aside.
  • While orzo cooks chop kale, halve or quarter cherry tomatoes, and mince shallot.
  • Next heat a pan to medium heat with ½ teaspoon olive oil. Add minced shallot to hot pan and stir often until tender, approx. 4-6 minutes.
  • Season with garlic powder, salt, and pepper (to taste) and add lemon juice and broth.
  • Add orzo and kale and mix well until kale has wilted and some of the liquid has been absorbed into the pasta. Stir in tomatoes, Parmesan and butter, then season with a pinch of salt and pepper, to taste.
  • Optional: serve with lemon wedges to add an extra burst of citrus flavor, if you'd like! Enjoy!

Nutrition Facts : Calories 367 kcal, Carbohydrate 50 g, Protein 13 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 30 mg, Sodium 253 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

ORZO WITH KALE



Orzo with Kale image

A light summer dish. Great with white wine.

Provided by Sunaina

Categories     Side Dish

Time 35m

Yield 10

Number Of Ingredients 9

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

Steps:

  • 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.
  • 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 : Calories 205.6 calories, Carbohydrate 36.1 g, Cholesterol 1.8 mg, Fat 4.2 g, Fiber 2.8 g, Protein 7.9 g, SaturatedFat 1 g, Sodium 52.5 mg, Sugar 1.7 g

TOMATO ORZO SOUP WITH KALE



Tomato Orzo Soup with Kale image

Yummy hearty soup. Perfect for a fall or winter day. Serve with French bread.

Provided by Dana Kacmarek

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 2h25m

Yield 8

Number Of Ingredients 9

8 cups beef stock
1 ½ cups orzo pasta
2 (14.5 ounce) cans fire-roasted diced tomatoes with juice
2 (10.75 ounce) cans tomato soup
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can cannellini beans, rinsed and drained
5 teaspoons chicken bouillon powder
1 pinch crushed red pepper flakes, or to taste
1 bunch kale, chopped

Steps:

  • Bring beef stock to a boil in a stockpot; add orzo and cook for 5 minutes. Mix in fire-roasted tomatoes, tomato soup, kidney beans, cannellini beans, chicken bouillon, and red pepper flakes into orzo; return to a boil. Reduce heat and simmer, stirring occasionally, for 1 1/2 hours. Mix kale into soup and simmer for 30 minutes more.

Nutrition Facts : Calories 327.6 calories, Carbohydrate 58.9 g, Cholesterol 0.3 mg, Fat 2.6 g, Fiber 8.9 g, Protein 16.9 g, SaturatedFat 0.6 g, Sodium 863.8 mg, Sugar 7.5 g

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2019-11-07 Add the garlic, red pepper, kale, oregano, red pepper flakes, and salt. Saute for 5 minutes or until the kale is wilted. Add the tomato paste. Saute for 1-2 minutes. …
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