One Pan Creamy Lemon + Kale Orzo

• nutrition focus

  What does this food offer in terms of nutrients and physical nourishment?

  Protein (cheese)

  Carbohydrates (orzo, kale, shallots)

  Fat (olive oil, cheese)

  Fiber (orzo, kale)

  Other (Kale is a good source of vitamin C and K as well as antioxidants)

• satisfaction factor

  What does this food offer in terms of mental satisfaction through flavor, texture, and experience?

  Savory/umami

  Tart/Tangy

  Creamy

  Tender

  Smooth

  Warm/cozy

  Rich

This is one of my favorite late summer meals because it’s bright and light yet cozy and comforting. Cooking pasta in broth allows the starches to form a creamy texture without the addition of a heavy cream or a lot of cheese. It’s also a one pot wonder and makes a great easily reheatable meal prep.

As a general rule, for every one cup of orzo, add two cups of liquid. So if you need this to last longer than four meals, or you want just two servings, you can customize this recipe to meet your needs. And as always, I fully encourage adding more garlic if you want! ;)

Allergens: Gluten/Wheat, dairy (optional)

Servings: ~ 4 servings

Prep time: 10 minutes

Cook time: 25-30 minutes

Total time: 35-40 minutes

Ingredients:

4 cups broth of choice (I prefer using chicken broth)

2 cups orzo pasta

2 cups chopped kale

1/2 cup white wine of choice*

1 small shallot, finely diced

3 cloves garlic, minced

1 tbsp butter (can also sub olive oil or a plant-based butter)

Juice of 1 large lemon (1/4 cup if using bottled)

1/4 cup chopped fresh parsley

Salt and pepper to taste

Optional:

1/4 cup grated parmesan (or cheese alternative)

Tip: If you’d like to omit the wine, you can use juice from another half of a lemon or 1 tbsp apple cider vinegar. White wine just adds extra acidity!

Directions:

1. Melt butter over medium heat in a large saucepan.

2. Once butter starts to bubble, add shallots and sauté until slightly caramelized, then add garlic.

3. Once both are fully caramelized, add wine to deglaze the pan (deglazing the pan lifts up the flavorful brown bits on the bottom of the pan!)

   *If skipping the wine, you can add a splash of broth to do this as well.

4. Add orzo and stir until combined with liquid. Then add broth.

5. Cook for 25-30 minutes stirring occasionally until the orzo has soaked up all the liquid and the pasta is al dente. Add more broth, if needed 1/2 cup at a time until fully cooked.

6. Fold in the kale and let it wilt. Some water should cook out of the kale so wait until its absorbed before moving on.

7. Turn off heat and remove from burner. Stir in cheese, lemon juice, and parsley.

8. Serve hot! Enjoy!

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