by Anna Sawyer, Café Asst. Manager
Directions
Cook kale in olive oil in a nonstick skillet over medium-high heat, 2 minutes. Add garlic and cook 1 minute; season with salt and pepper. Add vegetable broth and heavy cream; bring to a simmer. Stir in orzo and cook 9 minutes. Stir in baby spinach. Turn off the heat; stir in Parmesan and lemon zest and juice. Season with salt and pepper. Drizzle with olive oil.
Ingredients
2 cups Tuscan Kale, sliced Olive Oil
2 Garlic Cloves, sliced
Salt & Pepper to taste
2 cups Vegetable Broth
1/2 cup Heavy Cream
1 cup Orzo
2 cups Baby Spinach
3/4 cup Parmesan, grated
1 tbsp Lemon zest
1 tbsp Lemon juice