**Orzo with Kale: A Delightful Twist on Traditional Mediterranean Cuisine**
Orzo with kale is a delectable dish that combines the nutty flavor of orzo pasta with the earthy, slightly bitter taste of kale. This vibrant and colorful dish is not only visually appealing but also packed with nutrients, making it a perfect choice for a healthy and satisfying meal. The addition of sun-dried tomatoes, feta cheese, and a tangy lemon-tahini dressing elevates the dish to a culinary masterpiece. This article presents a collection of orzo with kale recipes that cater to various dietary preferences, including vegan, vegetarian, and gluten-free options. Each recipe offers a unique take on this classic Mediterranean dish, ensuring there's something for everyone to enjoy.
ORZO WITH MINI SAUSAGE MEATBALLS AND KALE
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
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
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
This recipe is a twist on a salad from Giada de Laurentiis.
Provided by thedailygourmet
Time 55m
Yield 6
Number Of Ingredients 11
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
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
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
Tips:
- Use fresh, tender kale. Kale that is too mature can be tough and bitter. Look for kale with deep green leaves and no signs of wilting.
- Chop the kale finely. This will help it to cook evenly and prevent it from becoming tough.
- Cook the kale briefly. Overcooking kale can make it tough and bitter. Aim to cook it for just a few minutes, until it is wilted and tender.
- Use a flavorful broth. The broth you use to cook the orzo will add a lot of flavor to the dish. Choose a broth that you enjoy the taste of, such as chicken broth, vegetable broth, or beef broth.
- Add some cheese. Cheese is a great way to add richness and flavor to orzo with kale. Parmesan cheese, cheddar cheese, and mozzarella cheese are all good choices.
- Serve with a lemon wedge. A squeeze of lemon juice can help to brighten up the flavors of the dish.
Conclusion:
Orzo with kale is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to get your daily dose of vegetables. With its simple ingredients and flavorful broth, orzo with kale is a dish that everyone will enjoy.
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