Orzo with Kale and Roasted Tomatoes

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.