Recipe By Sunaina
Published Apr 2nd
Orzo with Kale
Prep 10m Cook 25m Additional - Ready In 35m
Servings 5 cups Calories 205.6

A light summer dish. Great with white wine.

Recipe Ingredients

  • 1 teaspoon ground turmeric
  • 2 cups uncooked orzo pasta
  • 2 tablespoons olive oil
  • 4 cloves garlic, sliced
  • 1 bunch kale, stems removed and leaves coarsely chopped
  • 1 large lemon, juiced
  • ¼ teaspoon ground nutmeg
  • ¼ cup grated Parmesan cheese, or to taste
  • salt and black pepper to taste

Cooking Directions

  1. 1 Bring a large pot of lightly-salted water to a boil; sprinkle the turmeric over the boiling water and stir in the orzo; return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes; drain. Scrape into a mixing bowl and set aside.
  2. 2 Heat the olive oil in a large skillet over medium heat. Cook the garlic in the hot oil for a few seconds until it begins to bubble. Stir the kale into the garlic, cover the skillet with a lid, and cook for 10 minutes. Remove the cover and continue cooking and stirring until the kale is tender, about 10 minutes more. Stir the kale mixture into the orzo along with the lemon juice, nutmeg, and Parmesan cheese. Season with salt and pepper. Serve warm or at room temperature.

Nutrition Facts

  • Calories 205.6
  • Carbohydrate 36.1 g
  • Cholesterol 1.8 mg
  • Fat 4.2 g
  • Fiber 2.8 g
  • Protein 7.9 g
  • Saturated Fat 1 g
  • Sodium 52.5 mg
  • Sugar 1.7 g


  1. I don't like Kale but my boyfriend makes me eat it because it is good for me. So I was happy to find this recipe that combines orzo (which I love) with kale. I followed some of the suggestions given by others. I cooked the orzo the way we always cook orzo, cooked the kale - Read more ...
  2. Love this recipe. I boiled 1 cup water add chicken bouillon cube and then added chopped kale to water to let it simmer until it softens. Meanwhile I sauteed mushrooms carrots red pepper and onion and added garlic crushed red pepper nutmeg and lemon juice seasoning salt and cumin. Cumin and lemon juice are excellent - Read more ...
  3. I thought two cups of orzo to be a bit much so I cut it in half.
  4. Quiet mellow flavors. Perfectly understated just as I like it just as I wanted it. Well balanced combination of the flavors and I particularly liked the additions of nutmeg and lemon juice which I didn't measure just added to taste probably less than what was called for. The turmeric gives the orzo a brilliant yellow - Read more ...
  5. I have never had kale before and I got a bunch in my bountiful basket this weekend. I found this and we LOVE orzo so I thought I would give it a try. Not sure why you need the turmeric other than it makes your orzo a pretty color. This makes a HUGE side dish. - Read more ...
  6. DELISH! i took the suggestions of adding beans and cherry tomatoes and it makes the dish more filling for a main course. I also added red pepper flakes to the oil and garlic before adding the kale and it gave it a lovely kick!
  7. The flavors were delicious. If i make it again I would put a little chicken stock with the kale and garlic while it is cooking. My garlic burned and the kale was not soft and tender.
  8. This is one of those recipes where you really wish there was a 10 star rating option. We absolutely loved this. The flavors are amazing. I added some halved cherry tomatoes right before serving. Thank you so much!:)
  9. this was really quite lovely. I added some white beans and pine nuts and later when I had leftovers I added some sauteed mushrooms. actually used the full amount of kale for half the orzo by accident but it worked out fine. nice recipe!