This is a great little dish to make with any sturdy green, think collards, kale, chard or even spinach or romaine.
It is a great side to anything and you can always add other vegetables as well. Think asparagus, peas, mushrooms or anything you would like to saute and can keep its shape. Use it as a side, or add leftover roast chicken, roast pork or even salmon and have it for lunch the next day. It is equally good at room temperature.
- Bunch of kale, or other leafy greens
- ¼ cup orzo, I recommend Rummo as the brand which is very tasty
- 1 tbs olive oil or butter
- 2 tsp “better than bullion” chicken stock, or 1-2 bullion cubes. (you can also use normal chicken stock about 2-3 cups. OPTIONAL: (1 tsp “better than bouillon” mushroom stock)
- Any other vegetables you would like to add
- 1 tsp garlic powder
- Salt and pepper to taste
- ½ lemon (optional)
- A deep non-stick skillet such as a cast iron or normal non-stick
Start by chopping the greens in i inch thick pieces. Add the greens to the pan and add 1-2 cups water or stock, if using cubes use ¾ of what you are going to use. Put the heat to medium high. Add garlic powder, some salt and pepper
Cook until greens uncovered for about 15-20 minutes. There should still be some stock in the pan. Add another 1.5 cups stock and add the orzo.
Put the heat to medium low and cook until the orzo is cooked, add more stock or water if needed (i.e. the orzo is not cooked and there is no more water).
Add whatever other vegetables you want to add at the end.