Ingredients
- 1 cup orzo
- 3 tablespoons olive oil
- 1/4 cup panko breadcrumbs
- 4 garlic cloves, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Pinch red pepper flakes
- 3 cups chopped curly kale
- Juice and zest of 1 lemon
- 1/4 cup grated pecorino cheese
- 2 tablespoons chopped parsley
Instructions
- 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.
- Heat the olive oil in a large skillet or sauté pan over medium heat. Toast the breadcrumbs, stirring frequently, until they turn golden brown, about 2-3 minutes. Add the garlic, salt, pepper and red pepper flakes. Continue cooking for 30 seconds until fragrant. Add the kale, lemon juice and zest and sauté until the kale has wilted, about 2-3 minutes.
- Stir the orzo, pecorino cheese and parsley into the kale and give it a minute for everything to warm.
This came out great and took just minutes to put together. Excellent way to use kale! I didn’t have panko so used plain bread crumbs and it worked well. Threw in some fresh basil as well. Will definitely do this one again!
★★★★★
This recipe is delicious!!
★★★★★
I made this easy recipe last night as a main course for 3 people. We all loved it and there wasn’t a crumb leftover. It’s so easy and fast to prepare. Thank you so much for this recipe and I will be making it again and again.
★★★★★
One of my favorites! I love the kale and lemon.
★★★★★