Based on a recipe by Hetty McKinnon, this one pot dish subs orzo, a rice-shaped pasta, for rice. Orzo cooks more quickly than rice and there’s less need for stirring. I tested the recipe with curly kale, but the original recipe was designed for the lacinto kale in this week’s box. With the flavors of spanakopita – herbs, greens, and feta – this is a tasty way to get even the greens haters in your house to eat their greens.
Serves: 4
Takes: 30 minutes
Ingredients:
about 1/2 pound lacinto kale, 8-9 ounces, rinsed, stems removed and leaves thinly sliced
1 cup onion, finely chopped
3 cloves garlic minced or put through a press
2-3 tablespoons olive oil
a big handful of fresh dill if available, OR 1 teaspoon dried
1 teaspoon dried oregano
a few pinches of kosher salt and freshly ground black pepper to taste
3 scallions, whites and green, thinly sliced
3/4 pound orzo
3 cups of vegetable broth
3 tablespoons salted butter
grated zest and juice of one lemon
3 ounces of feta crumbled (optional)
- Rinse and slice the kale. Chop the onion. Pour the olive oil into a wide deep skillet with a cover or a Dutch oven, and heat over medium heat. Add the onion and garlic and cook for about 5 minutes until the onion is translucent.
- Season with salt and pepper, add the fresh or dried herbs, and then add the kale and scallions. Toss everything together and cook covered for 5-10 minutes to wilt the kale.
- Add the orzo and vegetable broth, bring to a boil, and then cover, reduce heat, and simmer for about 10 minutes. Stir a few times during the 10 minutes scraping the bottom, to reduce sticking.
- Taste and when the orzo is tender and the broth is absorbed, add the butter, lemon zest and juice, and feta if using. Stir well, cover and remove from heat and let stand 5-10 minutes before serving.