Author Notes
This is a healthy and hearty concoction that can be served warm or chilled. Enjoy it with a hearty, toasted, multi-grain baguette or top with Parmesan shavings —Mariya
Ingredients
-
1/2 ounce
olive oil
-
9
slices turkey bacon-cut into 1/2 inch pieces
-
5 ounces
pearl onions
-
1/2 pound
kale-trimmed, leaves sliced 1/2 inch (feel free to sub collard greens)
-
1.5
cloves garlic
-
8 ounces
Cannellini white beans-strained and rinsed
-
3/4 cup
orzo
-
salt
to taste
-
pepper
to taste
-
cayenne
to taste
-
paprika
to taste
Directions
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To remove skin from pearl onions, simply blanch and shock them: in a pot, bring water to a boil, add onions to water and boil for 30 seconds; remove onions from boiling water and immediately place into an ice bath (bowl filled with water and ice, to stop the cooking process). Now, simply pop the skins off!
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Heat olive oil in pan and add turkey bacon. Cook until crispy; remove from pan; reserve.
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Add pearl onions and kale to the same pan (which should have the bacon juices in it); season well, zest garlic into the pan, and saute until tender.
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Once tender, stir in beans; mix and turn heat off.
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In a separate pot, cook orzo according to directions (simply boil water with salt and add orzo); cook until al dente; strain.
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Add turkey bacon and orzo back to the pot with all of the other ingredients and mix well.
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