Monday, December 3, 2012

Orzo with Kale, Corn, and Sausage

We all really enjoyed this.  Using a spicy sausage would add more depth and interest, but the mild flavor was perfect for little mouths.

Adapted from this recipe.

1 450g package orzo pasta
six links sausage, casings removed (I used mild Italian flavored)
1 large bunch of kale, stems removed and chopped into small-ish pieces
2 cups corn
2 cups cherry tomatoes, halved
1/4 cup parmesan cheese

Bring a large pot of salted water to a boil and add the orzo, cooking until al dente, or about 5 minutes. Drain well and put it back into the pot it was cooked in. 
While the orzo is cooking, heat a large skillet and add the sausage meat, breaking it up with a wooden spoon. When the meat is no longer pink add the kale and corn and continue cooking until the sausage is cooked through, and the kale is wilted. Add the cherry tomatoes and cook for another 2-3 minutes.
Pour the sausage mixture into the pot of orzo, add the parmesan cheese and lots of fresh ground pepper. Stir to combine. Check the seasonings and add salt if desired

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