Kale and Orzo (Tenderheart)

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Remove the cavolo nero or kale leaves from the stems. Chop the leaves and set them aside in a bowl. Finely slice the stems and place in a separate bowl.

Step 2

Heat a deep skillet or Dutch oven over medium-high heat. Add ¼ cup (60 ml) of olive oil, along with the onion, then reduce the heat to medium low and sauté for 7-8 minutes, until soit and transluce.

Step 3

Add the garlic, two-thirds of the chopped dill and the green onion and cook for 1 minute. Toss in the cavolo nero or kale stems and cook for 1-2 minutes, just to soften them. Next, add the cavolo ner or kale leaves, mint and oregano and cook for 2-3 minutes, until the leaves are wilted. Season everything with 1 teaspoon of sea salt and a good turn of black pepper.

Step 4

Add the orzo and stir to combine. Increase the heat to medium high, then add the stock and bring to a boil. Cover with a lid, reduce the heat to medium low and cook for 10 minutes. Lift the lid and carefully test a piece of orzo for doneness-you are looking for an al dente finish.

Step 5

Turn off the heat and add the butter, lemon zest and juice and crumbled feta (if using) and season well with sea salt and black pepper. Stir to melt the butter, scatter with the remaining dill, then serve immediately.