Orzo with Kale, Corn and Sausage

This is the first meal I've cooked since last Friday! After returning home from taking four boys camping (which was wildly successful despite the fire ban due to the lack of rain around these parts this summer), we unpacked, washed some clothes and repacked, then took off to Cleveland for a few days. 

Have you been to Cleveland? We loved it. The people were friendly and it was the perfect long-weekend destination for my football and music lovers, with both the Pro Football Hall of Fame and Rock and Roll Hall of Fame in the vicinity. We also had some good shopping, fantastic food, and if we had timed it right we would have been able to catch an MLB game, too, but sadly it didn't work out this time. We're a big roadtripping family, so the five hour trip is a breeze for us, and provides me with the chance to catch up on great books and magazines. 

(My meal plan for this week that I shard on Instagram yesterday. You can follow me at jannisescott1)

So, now we're home and I'm back in the kitchen, albeit a little sluggishly. After putting a massive dent in the food budget last week, I'm planning a week of cheap and cheerful meals for this one. This orzo made use of a few things I had on hand, and some seasonal produce, and even though Rob is the only one who likes cherry tomatoes, they add a nice colour to the dish so I tossed them in. Plus, they're easy to pick out!

Orzo with Corn, Kale and Sausage

serves 6

• 1 450g pkg orzo
• 1 tablespoon olive oil
• 2 lbs. sausage, casings removed
• 1 large bunch of kale, stems removed and chopped into chip-sized pieces
• 2 cups corn
• 1 pint cherry tomatoes, halved
• Salt and pepper
• 1/2 cup crumbled feta (optional)

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, place the oil in 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 feta cheese and lots of fresh ground pepper. Stir to combine. Check the seasonings and add salt if desired.

Comments

[Minnie(@thelady8home)]

This sounds super duper awesome recipe! Looks so delicious too! Thanks a ton for sharing.

[Shica]

I follow you on IG

[Jan Scott]

Thanks, Minnie. It was tasty and easy!

[Krista Sanderson]

Hi Jan-

I LOVE this recipe and it's part of our regular meal plan. Serving it to guests, what would you serve with it? Appetizer or side? Thanks!

[Jan Scott]

Hi Krista - Im so glad you like the recipe! I think it would go well with a nice green salad and some crusty bread. Nothing too fancy...just keep it simple. If youd like to include an appetizer, I think piggies in a blanket are always a popular choice (if you go with this option use turkey sausage in the orzo dish so all of the protein in the meal isnt pork) or a cheese platter, or some dips and bread. The meal isnt heavy so you can offer something a little more rich as an appetizer. Hope this helps!

[Krista Sanderson]

The meal itself seems so all encompassing, but wanted to add more options for the guests. This is great. Thanks!