1small bunchscallionssliced with whites and greens separate
3clovesgarlicchopped
½teaspoonred pepper flakes
1mediumbunch of kalewashed well and torn into bite sized pieces
1smalllemonzested and juiced
132 ounce boxlow sodium chicken broth4 cups
¼teaspoonsalt
116 ounce packageorzo
½cupshredded parmesan cheese
Instructions
Heat oil in a large pan over medium. Add scallion whites only and cook until soft, about 1 minute.
Add garlic, red pepper flakes and cook until fragrant, about 30 seconds before adding kale. Fry until wilted, about 1 minute.
Add chicken stock and ¼ teaspoon salt. Bring to a boil.
Stir in lemon zest and orzo before reducing heat to medium. Simmer uncovered until orzo is tender, about 8 minutes. Stirring a few times to keep from sticking.
Remove from heat, stir in lemon juice and cool about 5 minutes. Then add paremesan and top with scallion greens.