Something weird happened. I discovered that I’d never tried Orzo pasta. What?! Why!? Don’t worry, I rectified it. I need to issue an apology to Orzo pastas everywhere. I was sticking to my usuals: rotini, penne, and spaghetti. I can’t believe I was missing out for all these years.
Now I know.
We’re getting in to the season of greens. Hooray! Yippee! Let’s rejoice! I love to eat greens. I love beet greens, collard greens, and kale. Spinach is awesome, mustard greens are spicy-good, and swiss chard is pretty looking and tastes great.
They’re packed with nutrients (hello vitamins A and C, calcium and magnesium, potassium and folic acid*). They are so easy to make (hello salads, wilted or sautéed, and in a frittata). And, they taste really good.
I like to eat greens just about any way I can think to make them. Add them to a soup? Yes! Bake them and make chips? Please! Purée them and make pesto? Obviously! And then there’s one of my super favorite ways: wilted. Wilted wilted wilted.
Let’s talk about a spicy sausage that you can feel good about eating. Llano Seco makes an amazing Italian Sausage. How cool that they treat their little piggies so well. Why can’t all meat farmers do this? Use it if you can. Trust me on this one. (Oh and while you’re at it, you might as well buy some bacon, and ham, and Argentine sausage… ok just buy everything. This is seriously tasty pork.)
It’s a simple meal, with honest, delicious ingredients. Cream, sausage, greens, pasta… you’re done. It will be ready in a flash. Oh this is gonna be good!
- ½ lb. orzo pasta (dry)
- 1 T olive oil
- 2 Italian sausages, sliced into rounds
- 3-4 cloves garlic, diced
- 2 bunches kale, sliced into ribbons
- ¼ t red pepper flakes
- pinch nutmeg
- ½ t salt
- ¼ t pepper
- ¼ t thyme
- ½ C pasta water
- ¼ C cream
- ¼ C parmesan cheese, grated, for topping
- Cook pasta. Reserve ½ C pasta water.
- Heat skillet. Add oil. When oil is hot, add sausages. Cook for 5 minutes over medium heat.
- Reduce heat to medium-low. Add garlic, seasonings, and half of the kale. Using tongs, pull up from bottom and toss, letting kale wilt. As it decreases in volume add more. Turn to low and cook for 2-3 minutes more.
- Remove from heat. Add pasta water and cream. Taste and adjust seasonings if needed.
- Serve kale mixture over or tossed with pasta. Top with parmesan cheese.
Sources: (*) Nutrition Almanac, 2002, Lavon J. Dunne.