crispy kale tomato butter orzo bake
serves 2 | 45 minutes (10 minutes of prep)
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For the bake:
1 1/2 cups orzo
1 lb pre-cooked chicken sausage
1 roasted red pepper
1 tsp red pepper flakes
1/2 white onion
1 can (28 oz) whole peeled or crushed tomatoes ** if using crushed, reduce stock to 3/4 cup
1 cup chicken stock
1 cup grated parmesan, divided
4 tbsp butter
For the topping:
1 head lacinato kale
1/2 cup panko
about 1 tbsp neutral oil
salt and pepper
dump everything into your dish
preheat oven to 425F. 1 1/2 cup dry orzo or pasta, 1 lb pre-cooked chicken sausage (chopped into rounds), 1 finely diced roasted red pepper , 1 tsp red pepper flakes, 1 can (28 oz) whole peeled (crushed with your hands) or crushed tomatoes, 1 cup chicken stock. Mix well and place your half onion in the centre (no chopping required).
top with 4 tbsp butter in big chunks on the top. Cover with foil and bake for 20 - 25 (until butter is fully melted).
now is a great time to grate your cheese and wash/finely chop your kale.
finish
remove foil from dish and add in 1/2 of your grated cheese and 1/2 of your diced kale. Mix in.
top with remaining kale, panko, a drizzle of oil, salt and pepper and your remaining cheese.
bake for another 20 minutes or until kale is crispy and golden and orzo are cooked through.
let sit for 5 minutes before serving - don’t serve the onion (see tips for alt uses).
