Ingredients
- 1 teaspoon ground turmeric
- 7 ounces dry orzo pasta (1 cup dry)
- 2 tablespoon oil (olive oil)
- 4 cloves garlic, sliced
- 1 bunch fresh kale (stem removed, leaves coarsely chopped)
- 3/4 cup low sodium chicken broth (or vegetable broth)
- 1 whole lemon, juiced
- 1/4 teaspoon ground nutmeg (or to taste)
- 1/4 cup Parmesan cheese, grated (or more)
- Salt and pepper to taste
How to Make
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Step 1: Bring a pot of lightly salted water to boil.
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Step 2: Sprinkle turmeric over the water and stir in orzo.
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Step 3: Return to boil and cook until cooked through but still al dente, and drain.
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Step 4: Heat skillet over medium heat and add olive oil.
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Step 5: Cook the garlic in the hot oil for a few seconds until it starts to bubble.
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Step 6: Add the kale and stir for a few seconds.
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Step 7: Add the chicken broth and continue cooking until leaves are cooked through, about 10 minutes.
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Step 8: When chicken broth has reduced, remove from heat and add the orzo, lemon juice, nutmeg, parmesan and salt and pepper to taste.
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Step 9: Serve at once, warm or at room temperature.
We hope you enjoy this recipe!
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