Kale and Orzo
This recipe for Kale and Orzo is from Tenderheart by Hetty Lui McKinnon–a cookbook that I should keep on my kitchen counter because it’s that good.
The dish is reminiscent of spanakorizo, a classic Greek dish made with spinach and rice (and not too dissimilar to the more familiar, spanakopita). But here the spinach is replaced by kale and the rice with orzo. The end result is a tasty, fresh take that would go well with any grilled meat or fish. It tastes like Spring in a bowl. Enjoy!
Kale and Orzo
Servings: 6
Ingredients
- 1 bunch kale
- olive oil
- 1 yellow onion finely diced
- 2 cloves garlic finely chopped
- 2 cups chopped fresh dill
- 3 scallions finely sliced
- 1 tsp dried mint
- 1 tsp dried oregano
- salt and black pepper
- 1 lb orzo
- 32 oz vegetable stock
- 4 Tbls butter
- 1 lemon zested and juiced
- 3 1/2 oz feta, crumbled optional
Instructions
- Remove the kale leaves from the stems. Chop the leaves and set them aside in a bowl. Finely slice the stems and place in a separate bowl.
- Heat a deep skillet or Dutch oven over medium-high heat. Add 1/4 cup of olive oil, along with the onion, then reduce the heat to a medium low and sauce for 7-8 minutes, until soft and translucent. Add the garlic, two-thirds of the chopped dill and the scallions and cook for 1 minute. Toss in the kale stems and cook for 1-2 minutes, just to soften them. Next add the kale leaves, mint and oregano and cook for 2-3 minutes, until the leaves are wilted. Season everything with 1 tsp of salt and a good turn of black pepper.
- Add the orzo and stir to combine. Increase the heat to medium high, then add the stock and bring to a boil. Cover with a lid, reduce the heat to medium low and cook for 10 minutes. Lift the lid and carefully test a piece of orzo for doneness–you are looking for an al dente finish.
- Turn off the heat and add butter, lemon zest and juice and crumbled feta (if using) and season well with salt and black pepper. Stir to melt the butter, scatter with the remaining dill, then serve immediately.