KALE AND GOAT CHEESE ORZOTTO

6 cups water 1 tablespoon kosher salt,

plus more to taste 2 tablespoons unsalted

butter

1/2 cup chopped walnuts 1 pound dried orzo 1 bunch curly kale, leaves stripped and finely chopped

1 lemon

2 ounces goat cheese

Combine the water with the salt in a medium saucepan. Place over medium heat until the water just starts to steam, then reduce the heat to low to keep warm.

Meanwhile, melt the butter in a large, high-sided skillet over medium heat. Add the walnuts and cook, stirring, until golden brown, 3 to 5 minutes. Use a slotted spoon to transfer to a paper towel-lined plate. Add the orzo to the fat remaining in the skillet and cook, stirring with a rubber spatula, until the orzo begins to toast, 2 to 3 minutes. Add the kale and a couple tablespoons of the warm water. Stir until the kale starts to wilt, about 2 minutes. Ladle in enough warm water to cover the orzo (1/2 cup to 1 cup water, depending on the size of the skillet) and bring to a simmer. Cook, stirring, until the liquid has been absorbed. Continue to add water in batches (1/2 cup to 1 cup at a time) while stirring until the pasta is cooked, about 10 minutes. You may not use all of the water.

Remove from the heat and zest the lemon over the pasta. Slice the lemon in half and squeeze the juice over the pasta. Stir in the goat cheese until melted, then season to taste with salt, if desired. Top with the toasted walnuts and serve.

Serves 4 to 6.

Per serving, based on 4: 608 calories (percent of calories from fat, 31), 20 grams protein, 87 grams carbohydrates, 2 grams total sugars, 7 grams fiber, 22 grams total fat (7 grams saturated), 26 milligrams cholesterol, 227 milligrams sodium.