Sautéed Greens and White Beans with Orzo
Mediterranean Orzo with Garlicky Greens and Creamy Cannellini
Ingredients:
1 cup orzo pasta
2 tablespoons olive oil
4 cloves garlic, minced
1 small onion, diced
1 teaspoon red pepper flakes (optional)
8 cups mixed leafy greens (such as kale, spinach, Swiss chard), roughly chopped
1 (15 oz) can cannellini beans, drained and rinsed
1 lemon, zest and juice
1/2 cup vegetable broth
1/4 cup fresh herbs (basil, parsley, or dill), chopped
1/3 cup grated Parmesan cheese (optional)
Salt and pepper to taste
2 tablespoons toasted pine nuts (optional)
Directions:
Bring a large pot of salted water to a boil. Add orzo and cook according to package directions until al dente (usually 8-10 minutes). Drain, reserving 1/2 cup of pasta water.
While the orzo cooks, heat olive oil in a large, deep skillet over medium heat. Add the onion and sauté for 3-4 minutes until softened.
Add the minced garlic and red pepper flakes (if using) and cook for an additional 1 minute until fragrant.
Add the chopped greens in batches, allowing each addition to wilt slightly before adding more. Season with salt and pepper.
Once all greens are wilted, add the cannellini beans and vegetable broth. Simmer for 3-5 minutes to allow the flavors to meld.
Add the cooked orzo, lemon zest, and lemon juice to the skillet. Stir to combine. If the mixture seems dry, add some of the reserved pasta water, a little at a time.
Remove from heat and stir in the fresh herbs and Parmesan cheese (if using). Taste and adjust seasoning as needed.
Serve warm, garnished with toasted pine nuts if desired.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 320 kcal | Servings: 4 servings