Description
Bright, buttery, and addictive – this caramelized lemon orzo with crispy breadcrumbs will have you scraping the bottom of the bowl and plotting when to make it again.
Ingredients
Scale
- 1½ cups (300g) dry orzo pasta
- 4 tablespoons (56g) unsalted butter, divided
- 2 large lemons (1 sliced thinly, 1 for juice and zest)
- 3 cloves garlic, minced
- 1 bunch kale (about 8 oz/225g), stems removed and roughly chopped
- ⅔ cup (160ml) vegetable or chicken broth
- ½ cup (50g) grated Parmesan cheese, plus more for serving
- ¾ cup (45g) panko breadcrumbs
- 2 tablespoons (30ml) olive oil
- ¼ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 minced garlic clove and cook until fragrant, about 30 seconds. Add panko breadcrumbs and stir constantly until golden brown, about 3-4 minutes. Season with salt and transfer to a bowl.
- Bring a large pot of well-salted water to a boil. Add orzo and cook until al dente, about 7-8 minutes. Reserve ½ cup pasta water before draining.
- While orzo cooks, melt 2 tablespoons butter in a large skillet over medium heat. Place lemon slices in a single layer and cook until caramelized and golden brown, about 3-4 minutes per side. Transfer to a plate.
- In the same skillet, add remaining 2 tablespoons butter and 2 minced garlic cloves. Sauté until fragrant, about 1 minute. Add chopped kale and cook until it begins to wilt, about 2-3 minutes.
- Pour in broth, lemon zest, and 2 tablespoons lemon juice. Bring to a simmer.
- Add drained orzo to the skillet with kale mixture. Stir to combine, adding reserved pasta water if needed for a silky sauce. Fold in Parmesan cheese and season with salt, pepper, and red pepper flakes if using.
- Gently incorporate most of the caramelized lemon slices, saving a few for garnish.
- Serve topped with garlic breadcrumbs, remaining caramelized lemon slices, and additional Parmesan if desired.