Andrea Love of Phoenix improvised this recipe by pulling together ingredients she had on hand. “This dish is best served warm or at room temperature. If you are not of fan of kale or Swiss chard, substitute fresh spinach,” Love recommends. This light-but-filling dish had VT editors coming back for second helpings.
- 1 16-oz. pkg. orzo pasta
- 4 1/2 Tbs. olive oil, divided
- 1/2 cup diced onion
- 2 cloves garlic, minced (2 tsp.)
- 1 12-oz. bunch Lacinato kale, stemmed and cut into 1/2-inch pieces (8 cups)
- 1 12-oz. bunch rainbow chard, stemmed and cut into 1/2-inch pieces (8 cups)
- 1 Tbs. red wine vinegar
- 1/4 cup chopped kalamata olives
- 1 Tbs. grated lemon zest
- 2 Tbs. lemon juice
- 1/2 cup crumbled feta cheese
1. Cook orzo according to package directions; drain, and set aside.
2. Heat 1 1/2 Tbs. oil in large Dutch oven over medium heat. Add onion, and cook 10 to 15 minutes, or until soft and beginning to brown. Add garlic, and cook 1 minute, or until fragrant. Stir in kale and chard, and cook 4 to 5 minutes, or until wilted, tossing often with tongs. Drizzle in vinegar, stir in olives, and remove from heat.
3. Mix together orzo and greens in large serving bowl. Stir in remaining 3 Tbs. oil, lemon zest, lemon juice, and feta, and season with salt and pepper, if desired.
- Calories: 274
- Carbohydrate Content: 40 g
- Cholesterol Content: 7 mg
- Fat Content: 2 g
- Fiber Content: 3 g
- Protein Content: 9 g
- Saturated Fat Content: 9 g
- Sodium Content: 195 mg
- Sugar Content: 4 g