- 1 1/4 cup dry orzo
- 1/2 bunch kale stems removed and roughly chopped
- 1 lemon zest and juice
- 6-7 radishes thinly sliced in half-moons
- 2 cups chicken broth or vegetable stock
- 2 Tbsp butter
- 2 cloves garlic minced
- 1-2 Tbsp olive oil
- 6-7 Tbsp feta cheese crumbled
- 1/3 cup dry white wine optional
- coarse salt and freshly ground black pepper to taste
- Make the kale: Heat the olive oil in a medium pot. Rinse the chopped kale; transfer the kale to the pot, still coated in a little bit of water (to steam the kale leaves). Stir to coat the kale with olive oil, then lower the heat and place the lid on the pot. Steam for 10 minutes, covered, stirring once or twice total, then remove from the heat and set aside.
- Meanwhile, in a large non-stick skillet, or cast iron pan, heat the butter over medium heat. Once the butter is melted, add the minced garlic and sauté, stirring, for 30 seconds, before adding the orzo.
- Stir to coat the orzo in butter, and continue toasting the orzo over medium heat, stirring continuously, for 5 minutes. After 5 minutes, or once some of the orzo has started to brown, pour in the chicken broth (and optionally, white wine). Bring the liquid to a boil, then reduce the heat back to medium and simmer, stirring occasionally, for 10-12 minutes, or until all the liquid has been absorbed.
- Stir in the cooked kale, then remove from the heat. Add the lemon juice and zest, and mix well. Then, gently stir in the radishes.
- Serve warm in individual bowls with crumbled feta cheese sprinkled on top.
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