Step 1

Bring a medium pot of water to a boil. Add orzo and cook until al dente, approx 7-9 minutes. Drain orzo in a wire-mesh strainer and set aside.

Step 2

While orzo cooks chop kale, halve or quarter cherry tomatoes, and mince shallot.

Step 3

Next heat a pan to medium heat with ½ teaspoon olive oil. Add minced shallot to hot pan and stir often until tender, approx. 4-6 minutes.

Step 4

Season with garlic powder, salt, and pepper (to taste) and add lemon juice and broth.

Step 5

Add orzo and kale and mix well until kale has wilted and some of the liquid has been absorbed into the pasta. Stir in tomatoes, Parmesan and butter, then season with a pinch of salt and pepper, to taste.

Step 6

Optional: serve with lemon wedges to add an extra burst of citrus flavor, if you'd like! Enjoy!