Orzo with Kale
Orzo with kale and white beans is a simple meal, perfect for weeknight dinners or make ahead lunches. This healthy orzo recipe has just 7 simple ingredients and can be made in under 20 minutes. Packed with flavor, this hearty orzo kale with sundried tomatoes will quickly become a family favorite.
Why you will love this recipe
- Easy to make – this entire white bean kale orzo pasta recipe is made in one pot in under 15 minutes.
- Simple ingredients – most of the ingredients in this orzo with kale recipe are pantry staples you likely have on hand, making it perfect for weeknight meals.
- Versatile – you can serve sundried tomato orzo pasta with kale hot, warm or cold, making it great for meal prep.
What do you need to make kale orzo pasta
- Orzo – orzo is a pasta that looks just like rice when cooked. If you are gluten free, be sure to look for a gluten free orzo (I usually have to buy mine online but some stores carry the Jovial brand made with cassava flour). You could also use broken up pieces of spaghetti.
- Kale – use whatever kale you have on hand. Usually I prefer lacitino kale (it’s less bitter) but curly kale works great too. Be sure to remove the thick stems as they are difficult to chew.
- Balsamic vinegar – balsamic vinegar really helps to cut through the bitterness in the kale, mellowing out the entire dish. You could also use lemon juice for this.
- Spices: salt and garlic powder – I kept the spices simple, salt to enhance the flavor and the garlic powder adds some garlic flavor and umami. You could also add some sauteed garlic or onions, but I wanted to keep this recipe quick and one pot friendly.
- Sundried tomatoes in olive oil – be sure to get the sundried tomatoes packed in olive oil. The oil has so much flavor and I would highly recommend that you add some of that oil into the dish as well.
- White beans – use whatever white beans you have on hand: cannellini, great northern white beans, chickpeas, butter beans, navy beans, etc. The beans help to make the kale orzo pasta more filling.
How to make kale orzo pasta
Start by bringing a large pot of water up to a boil. Add a large pinch of salt to the pot once the water is boiling then add the orzo. Cook to al dente (usually the lowest number listed on the box). Be sure to stir the pasta a few times during cooking.
While the pasta is cooking, destem the kale and finely chop it. Be sure to rinse and dry the kale (I use a salad spinner).
When the orzo is done cooking, drain the orzo and dump in the white beans to drain along with the orzo.
Put the pot back on the stove (turn the heat to low). Spray the pot with olive oil or avocado oil and add the kale, balsamic vinegar, salt and garlic powder and stir. Sauté 2-3 minutes until the kale has wilted completely.
Turn off the heat and add the drained orzo, white beans and sundried tomatoes to the pot. Stir well and serve hot, warm or allow to cool.
Top tips
- When cooking pasta, I always put a wood spoon across the pot, this will help ensure that the pot does not boil over onto your stove. This has saved me so many times!
- Take the time to remove all the thick stems from your kale, even if you buy kale already pre-chopped. The stems are very fibrous and will not get tender in the few minutes you are quickly cooking the kale for this recipe.
- I recommend washing your kale after remove the stems and chopping it. It’s just easier to maneuver in the salad spinner but you can also wash it before destemming and chopping.
- If you don’t have orzo for this recipe, you can break up spaghetti or use another small, quick cooking pasta like elbows or shells.
- Since the orzo is so small, it can start to overcook quickly. Because of this I recommend only cooking it to al dente (which is usually the lowest number on the box for cook time).
Other additions
- Sauteed onions, garlic, mushrooms – if you have time to chop and saute these up in another pan, these would be a great flavorful addition.
- Kalamata olives or capers – these would give a nice briny touch to the pasta
- Parmesan cheese or feta cheese – the cheese would add a nice salty bite
- Shredded or cubed chicken, air fryer chicken tenders, simple salmon bites, shrimp for more protein
Common questions
What is orzo
Orzo is a type of pasta that is very short and rice shaped. It cooks up just like pasta, in boiling water and can be used in most recipes just like pasta.
Unlike rice, orzo doesn’t require any rinsing ahead of time. Cook it exactly like you cook pasta – in a large pot full of boiling water, stirring regularly.
Is orzo gluten free
Orzo is typically made with wheat, but there are gluten free options on the market. My favorite and go-to Is Andean Dream Organic Orzo (make with quinoa) but other great options include Jovial Orzo (made with cassava) or DeLallo Orzo (made with corn and rice).
What is the best kale to use in this recipe
There are a few different kinds of kale you will likely find in your local grocery store. You can use any of these types of kale in this recipe:
- Curly kale – this is the traditional green kale leaves that you probably associate with kale. They are large wide leaves with very curly edges. This kale can have a more bitter, earthy flavor.
- Lacinato kale (sometimes called Tuscan kale or dino kale) – the leaves are long, thinner and very dark green. The kale gets it’s dinosaur nickname because the leaves feel like dinosaur skin, they have a slight bumpy texture if you run your fingers over the top. Lacinato kale tends to be a little less bitter than curly kale so it’s great in salads or recipes where the kale cooks quickly.
- Red kale – red kale (sometimes called Russian red kale) is just like curly kale but has a distinct red hue.
How to prepare kale for cooking
- Remove the thick stems – the thick stems are very fibrous and chewy, so it’s important that you remove them.
- Chop the kale into small pieces (the smaller the kale, the quicker it will cook).
- Wash and dry the kale (I like to use a salad spinner for this)
Can you make this kale orzo for meal prep
Yes! This recipe would be great for meal prep and you can easily double it to enjoy all week long. The orzo with kale can be enjoyed cold right out of the fridge or reheated, so perfect for meal prep lunches or dinners.
Storing leftover white bean orzo pasta
Fridge: Store leftovers in the fridge in an airtight container for up to 4 days. Serve leftovers cold or reheat in the microwave (1:30-2 minutes) or on the stove over medium low heat in a small saucepot until hot.
Freezer: You can freeze this orzo pasta recipe for up to 3 months. Allow the pasta to cool completely before transferring to a freezer safe dish or container. Freeze up to 3 months.
Substitutes
- Orzo – use any pasta in place of the orzo, but some great alternatives would be to break up spaghetti into small pieces or use small pasta like elbow or shells.
- Kale – if you don’t have kale, you can use baby spinach.
- Balsamic vinegar – balsamic adds some sweetness to the dish, but you could also use lemon juice in place of the balsamic vinegar.
- Sundried tomatoes – these really add so much flavor to the dish. If you don’t have sundried tomatoes, you could add some fresh chopped tomatoes for color and some cheese or olives for a salty bite.
- White beans – use whatever beans you have on hand. If you don’t love beans, you could also use chopped cooked chicken, cooked salmon, shrimp or tofu.
If you love this pasta recipe, you should try
Sundried tomato white bean pasta
Tuscan Orzo with Kale
Ingredients
- 8 oz orzo
- 3 cups chopped kale
- 2 tbsp balsamic vinegar
- 1 tsp sea salt
- 1 tsp garlic powder
- 1/4 cup sundried tomatoes in oil
- 1 can white beans (15 oz can)
Instructions
- Bring a large pot of water to a boil. Once boiling add a large pinch of salt (optional) and the orzo. Cook per the instructions on the box (usually the lowest number listed) for al dente finish. Stir pot occasionally.
- While orzo is cooking, prep the kale. Remove the thick stem, chop the kale and if needed, wash and dry it (I recommend a salad spinner).
- Once the orzo is done cooking, drain the orzo and also add the white beans to the strainer to drain off any liquid they are packed in.
- Put the pot back on the stove (turn the heat to low). Spray the pot with olive oil or avocado oil and add the kale, balsamic vinegar, salt and garlic powder and stir. Sauté 2-3 minutes until the kale has wilted completely.
- Add the sundried tomatoes (in oil), drained orzo and white beans to the pot along with the kale then stir well and serve.
Notes
- When cooking pasta, I always put a wood spoon across the pot, this will help ensure that the pot does not boil over onto your stove. This has saved me so many times!
- Take the time to remove all the thick stems from your kale, even if you buy kale already pre-chopped. The stems are very fibrous and will not get tender in the few minutes you are quickly cooking the kale for this recipe.
- I recommend washing your kale after remove the stems and chopping it. It’s just easier to maneuver in the salad spinner but you can also wash it before destemming and chopping.
- If you don’t have orzo for this recipe, you can break up spaghetti or use another small, quick cooking pasta like elbows or shells.
- Since the orzo is so small, it can start to overcook quickly. Because of this I recommend only cooking it to al dente (which is usually the lowest number on the box for cook time).
