• Preheat the oven to 400°F.
• In a large oven-safe skillet, heat 2 tablespoons olive oil over medium-high heat. Add ½ diced yellow or red onion. Saute for 5 minutes or until soft.
• Add 2 cloves garlic (or frozen cubes), 1 diced red bell pepper, 2 cups shredded kale, 1 tablespoon fresh dill, a pinch of red pepper flakes, and 1 teaspoon salt. Saute for 5 minutes or until the kale is wilted.
• Add 3 tablespoons tomato paste. Saute for 1-2 minutes. 
• Add 1 cup orzo, 1 can of tomatoes, 1 can drained chickpeas (or 2 cups shredded chicken), and 2 ½ cups broth. Bring to a simmer. 
• Transfer to the oven and bake for 10 minutes until the orzo is soft.
• Carefully remove skillet from oven and finish by stirring in 2 tablespoons butter and topping with ⅓ cup crumbled feta over the top.
• Increase oven temperature to broil, and return to oven for a few minutes until the feta becomes soft and golden (about 2 minutes) 
• Remove from the oven and top with some fresh dill, a squeeze of lemon juice, and freshly ground black pepper. 

SERVING SUGGESTIONS

• Serve with pita or naan bread (Stonefire is my favorite) and a sliced rotisserie chicken.

SWAP SUGGESTIONS

• Protein: This recipe is vegetarian as written, but if you’d like to add protein, I’d suggest adding in 2 cups of shredded chicken in addition to the chickpeas or cooked chicken sausage.
• Orzo: Orzo can be swapped for quick cooking farro or rice (but must increase oven time by an additional 10 minutes.

WEEKEND PREP / MAKE AHEAD

• Chop veggies in advance (onion and bell pepper) and store in airtight container in the refrigerator for up to 3 days.