In a season filled with hearty stews, warm baked goods, and rich sauces, we found this Orzo with Kale and Roasted Tomatoes from TK member Lindsay to be refreshing and light while still being festive for the cold months. This recipe is quick with flavors that, although simple, will knock those winter socks off. And it’s perfect for the day after all that Super Bowl noshing!
Here’s what you’ll need: dried orzo cooked to package directions, kale, whole Roma tomatoes, salt, sugar, olive oil, garlic, and Parmesan cheese, either shaved or grated.
Preheat the oven to 325ºF. Cut your tomatoes into 1-inch pieces …
Line a rimmed baking sheet with parchment paper. Spread the tomatoes on the pan, and then sprinkle with salt and sugar.
Place in the oven and roast for 1 1/2 hours.
Right before tomatoes have roasted, begin preparing the rest of the ingredients by removing the stems from the kale.
Thinly slice the leaves.
Add the kale to a large bowl, and sprinkle with salt.
Massage the leaves for 30 seconds to tenderize the kale.
Mince the garlic clove.
Measure out ¼ cup of the olive oil.
Saute the minced garlic in the olive oil over medium-low heat. Stir until just fragrant. Turn the heat off and let the oil cool.
When tomatoes are done roasting, they should come out dried and wilted with the edges slightly dark.
Stir the cooked orzo into the bowl of kale.
Pour the garlic oil into the same bowl and stir. Add salt to your taste preference. It’s best to do this a little at a time while tasting.
Add most of the Parmesan …
And roasted tomatoes.
Serve the orzo in a bowl, and then top with the rest of the shaved Parmesan. This could be served as a side or a main course. The roasted tomatoes added a whole other level of depth to the dish. Lindsay created a masterpiece that is just as hearty as it is simple! Visit her blog FunnyLove for more inspired recipes like this.
Vegan if you omit the cheese. But oh, the roasted tomatoes. Oh, my goodness.
- 12 whole Roma Tomatoes, Cut Into 1 Inch Pieces
- ½ teaspoons Sugar
- ½ teaspoons Salt, Plus More To Taste
- 1 bunch Kale, Stems Removed And Thinly Sliced
- ¼ cups Olive Oil
- 1 clove Minced Garlic
- 3 cups Dried Orzo, Cooked To Package Directions
- 2 ounces, weight Parmesan Cheese, Shaved Or Grated.
Heat the oven to 325 F. Place the tomatoes on a rimmed baking sheet that you’ve lined with parchment or sprayed with non-stick cooking spray. Sprinkle with the salt and sugar. Roast for 1.5 to 2 hours or until tomatoes are dried, wilted and slightly dark at the edges.
When tomatoes are roasted or nearly roasted, prepare the rest of the ingredients. Add the kale into a large bowl with a sprinkle of salt and massage for 30 seconds or so to tenderize.
Add the olive oil into a small pan over medium-low heat. Add the garlic to the oil and stir until just fragrant, then turn the heat off and let the oil cool.
Into the bowl with the kale, add the cooked orzo and garlic oil. Stir and taste. Add salt to your preference. Very gently stir in the tomatoes and most of the Parmesan. Top with the rest of the Parmesan and serve.
Best served warm or at room temperature, but also can be served hot or cold.
There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.