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Orzo with Kale

1 teaspoon ground turmeric

1 teaspoon ground coriander

1½ cups uncooked orzo pasta

2 tablespoons olive oil

4 cloves garlic, sliced

1 bunch kale, stems removed and leaves coarsely chopped (see note)

1 large lemon, juiced

¼ teaspoon ground nutmeg

¼ cup grated parmesan or romano cheese

Salt and freshly ground pepper to taste

In a large pot, bring to boil lightly salted water. Sprinkle turmeric and coriander over the boiling water and stir in orzo. Return to boil. Cook uncovered, stirring occasionally, until pasta is cooked through, but still firm to the bite, about 11 minutes; drain. Place in mixing bowl and set aside.

In large skillet over medium heat, heat olive oil. Cook garlic for a few seconds until it begins to bubble. Stir kale into garlic, cover and cook for about 10 minutes more.

Stir kale mixture into orzo along with lemon juice, nutmeg and cheese. Season with salt and pepper. Serve warm or at room temperature.

Serves four.

Cook’s note: To stem kale, hold the leaf in one hand with stem pointing up and fold the leaf closed like a book. Firmly holding the leaf, with your other hand and starting at the base of the leafy part, pull the stem away.

@Recipe nutrition:Nutrition values per serving: 270 calories, 10 g fat (2 g saturated), 36 g carbohydrate, 2 g fiber, 10 g protein, 150 mg sodium.

American Institute for Cancer Research