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Categories:Viewed: 57 - Published at: 7 years ago
Ingredients
- 2 tablespoons coarse sea salt or kosher salt, plus more for serving
- 1 1/2 cups orzo
- 3 tablespoons unsalted butter
- 1 pound red mustard greens, chopped (green mustard, baby spinach, or mild arugula may be substituted)
- Grated zest of 1 lemon
- Freshly ground black pepper
- 1 cup freshly grated Asiago cheese, for garnish
Method
- Bring a large pot of water to a boil over high heat.
- Add 2 tablespoons salt.
- When the water returns to a boil, stir in the orzo and cook until al dente, about 6 to 7 minutes.
- Drain well.
- Return the cooked orzo to the pot, stir in the butter, and place over high heat.
- Add the mustard greens and lemon zest and cook, stirring until the greens wilt, about 3 to 5 minutes.
- Season to taste with salt and pepper.
- Serve with the freshly grated cheese on top.
- Calories 525; Total Fat 19 g; (Sat Fat 11 g, Mono Fat 2 g, Poly Fat 0 g) ; Protein 21 g; Carb 70 g; Fiber 7 g; Cholesterol 48 mg; Sodium 595 mg
