Ingredients:

  • 1 lb Italian sausage, casings removed
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1.5 cups uncooked orzo pasta
  • 3 cups chicken broth, low sodium
  • 0.5 cup heavy cream
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 3 cups fresh kale, stems removed and chopped
  • 0.5 cup grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the olive oil in a 12-inch deep skillet over medium-high heat. Add the crumbled sausage and cook until mahogany-colored and crispy on the edges.
  2. Add the diced onion and red pepper to the skillet; sauté for 3–5 minutes until the onions are translucent and the peppers have softened.
  3. Stir in the minced garlic and cook for 60 seconds until fragrant.
  4. Push the meat and vegetables to the edges of the pan. Pour the dry orzo into the center and stir constantly for 2 minutes until the pasta turns pale golden brown and smells nutty.
  5. Stir in the chicken broth, dried oregano, and red pepper flakes. Bring to a gentle simmer and cook until the orzo is tender and most of the liquid is absorbed.
  6. Stir in the heavy cream and grated Parmesan cheese, stirring until the sauce is thick and glossy.
  7. Fold in the chopped kale and stir in the fresh lemon juice. Cook for 1-2 minutes until the kale is just wilted.
  8. Season with salt and black pepper to taste before serving.