Orzo With Kale Recipes

ORZO WITH MINI SAUSAGE MEATBALLS AND KALE

Orzo with Mini Sausage Meatballs and Kale image

Provided by Bev Weidner

Time 35m

Yield 4 servings

Number Of Ingredients 9

Ingredients

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.

CREAMY LEMON ORZO WITH WINTER GREENS

Creamy Lemon Orzo with Winter Greens image

Provided by Food Network Kitchen

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Cook 2 cups sliced Tuscan kale in olive oil in a nonstick skillet over medium-high heat, 2 minutes. Add 2 sliced garlic cloves and cook 1 minute; season with salt and pepper. Add 2 cups vegetable broth and 1/2 cup heavy cream; bring to a simmer. Stir in 1 cup orzo and cook 9 minutes. Stir in 3 ounces baby spinach. Turn off the heat; stir in 3/4 cup grated Parmesan and 1 tablespoon each lemon zest and juice. Season with salt and pepper. Drizzle with olive oil.

SALMON AND KALE ORZO SALAD

Salmon and Kale Orzo Salad image

This recipe is a twist on a salad from Giada de Laurentiis.

Provided by thedailygourmet

Time 55m

Yield 6

Number Of Ingredients 11

Ingredients

1 pound uncooked orzo pasta
3 tablespoons extra-virgin olive oil
2 cups kale leaves, stems removed
¼ cup extra-virgin olive oil
½ cup dried cherries
¼ cup toasted pine nuts
3 tablespoons lemon juice
1 ½ teaspoons salt
1 teaspoon ground black pepper
4 ounces smoked salmon, flaked
3 ounces ricotta salata

Steps:

Bring a large pot of salted water to a boil over high heat. Add orzo and cook until tender, 8 to 10 minutes. Drain and transfer onto a large baking sheet. Drizzle orzo with 3 tablespoons olive oil, toss, spread out, and set aside to cool, about 30 minutes.
Once the orzo is cool, transfer to a large serving bowl. Set aside.
Bring a large pot of salted water to a boil over high heat. Blanch kale in the boiling water for about 30 seconds. Drain off water from kale and submerge in a bowl of ice water. Drain and blot dry.
Add kale to orzo along with 1/4 cup olive oil, dried cherries, pine nuts, lemon juice, salt, and pepper. Toss gently to combine. Top with flaked salmon. Shave ricotta salata cheese on top and serve immediately.

Nutrition Facts : Calories 559.1 calories, Carbohydrate 68.2 g, Cholesterol 17 mg, Fat 23.9 g, Fiber 4 g, Protein 18.2 g, SaturatedFat 5.3 g, Sodium 897.4 mg, Sugar 9.7 g

KALE SOUP WITH ORZO

Kale Soup With Orzo image

Make and share this Kale Soup With Orzo recipe from Food.com.

Provided by CP Camper

Categories Greens

Time 50m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 bunch kale
1 cup orzo pasta
1 cup carrot, sliced
1 cup sweet onion, chopped
1 cup celery, sliced
2 roma tomatoes, cubed
4 cups vegetable broth
1 tablespoon sugar
3 sprigs thyme
2 bay leaves
2 tablespoons sweet basil, chopped
1/4 teaspoon white pepper
1/2 teaspoon ginger
1/2 teaspoon kosher salt
2 tablespoons olive oil

Steps:

Saute onion, celery and carrots with a small amount of oil over medium heat. Cook until onions are slightly transparent.
Remove main and axial ribs and cut kale into 1 inch strips. Stir in coating entirely and saute until kale begins to relax.
Add sugar and tomatoes and cook until all liquid is gone stirring constantly.
Add vegetable broth and bay leaf and bring to a low boil.
Add orzo and remaining spices and cook over medium low heat for 15 minutes.

Nutrition Facts : Calories 194.4, Fat 5.3, SaturatedFat 0.8, Sodium 189.3, Carbohydrate 32.4, Fiber 3, Sugar 5.4, Protein 5.5

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Cook the orzo in salted boiling water until al dente according to package instructions. Drain and rinse with cold water in a colander or strainer.
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