Braised Kale and Peas

Charmaine Lu -
  • 2 tsp olive oil
  • 1 sliced onion
  • 6 sliced spring onions
  • 1.25 litres veg stock
  • 100g orzo
  • 200g peas
  • 400g shredded kale
  • 1 lemon, zest and juice
  • Handful of shredded mint leaves
  • 25g crumbled goat’s cheese
  • Fry the onion and 4 of the spring onions in the oil with a pinch of salt for 8 mins. Add the stock, cover and bring to a simmer, then sprinkle in the orzo. Cover and simmer for 8 mins, then add the kale, peas and some seasoning. Cook for 4 mins more or until the pasta is cooked and the kale has wilted. Stir in the mint and lemon, then serve in bowls with a scattering of spring onions and parmesan.
25 mins
4 serving