Silky orzo, wilted greens, and plenty of lemon make this simple skillet meal feel generous and fresh. Add a handful of toasted almonds for extra crunch.
Ingredients
Method
- Toast the orzo in olive oil until the edges smell nutty.
- Add stock and simmer, stirring often, until the orzo is tender and glossy.
- Fold in spinach, lemon zest, juice, and Parmesan. Season to taste.
A few good notes
storage
Store in an airtight container for up to three days.
variation
Use your favorite sturdy green or seasonal vegetables.
Questions, answered
Can I make this ahead?
Yes. Prepare it, cool it quickly, and reheat gently before serving.
