Meyer Lemon & Kale Orzo

Winter is my least favorite season for many reasons, the foremost being that most vegetables & fruits are out of season.  Tomatoes taste terrible, zucchini is kind of squishy, and corn is an abomination.  It’s best to take advantage of in-season produce, which is why I combined two of my favorite wintertime goodies {Meyer Lemons & Kale} into a rich and creamy pasta dish.  It’s comfort food to the max, but this dish could also be quite elegant for a casual dinner party.  Though I would not suggest freezing this dish, the leftovers make an excellent lunch the next day.


You’ll need:

  • 1 cup orzo
  • 2 cups all-natural chicken broth
  • 1 cup water
  • 1 lemon, juiced & zested
  • 1 bunch kale, shredded or torn {personal preference}
  • 3 cloves garlic, finely diced
  • 1 tablespoon EVOO
  • 1 cup freshly grated parmesan cheese

Begin by bringing the chicken broth & water to a boil.  Pour in the orzo and cook until al dente {approximately 6 to 7 minutes}.  Drain, reserving one cup of pasta water.

In a skillet, cook the garlic in the olive oil over medium-low heat.  Add in the kale, lemon zest ,and lemon juice.  Cook until the kale is nicely wilted.  Then, stir in the parmesan cheese and reserved pasta water.  The result will be a deliciously cheesy and creamy dish that is light but filling.  Combine the sauce with the orzo.  Garnish with parmesan curls and serve with crusty French bread.



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