Lemon Kale Orzo
This flavorful orzo dish is a perfect balance of comfort and freshness. Toasted breadcrumbs add crunch, while garlic-sautéed kale and a splash of our bright lemonade brings a zesty twist. Finished with pecorino and fresh herbs, it’s a simple yet elegant meal that’s packed with flavor.
- 1 cup organic orzo
- 3 tablespoons organic olive oil
- 1/4 cup organic panko breadcrumbs
- 4 garlic organic cloves, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Pinch red pepper flakes
- 3 cups chopped organic curly kale
- Splash of Uncle Matt’s Organic No Sugar Added Lemonade
- 1 organic lemon, for zest and juice
- 1/4 cup grated organic pecorino cheese plus more for serving
- 2 tablespoons chopped organic parsley plus more for serving
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.
- Garnish with additional cheese and herbs when you serve it.
