December 20, 2012

Orzo with Sweet Potatoes & Kale

I tried orzo for the first time this year, and now it's one of my favorite pastas.  The recipe I made today comes from The Kitchn and was a perfect use for my CSA sweet potatoes and the kale I bought at the winter farmers' market this past weekend.

It's funny how different my photo looks compared to The Kitchn's.  Instead of three leaves, I used an entire bunch of kale and I completely missed the part where it said to chop it.  Oh well, it still tasted great!

I like recipes with fairly minimal ingredients, especially when they're ones that you typically have on-hand.  Fresh ginger is not one of those items.  I used to buy frozen ginger when I lived in England and it was so convenient! 
Trader Joe's stocks the same company's basil, garlic and cilantro, so I just contacted them to ask that they add ginger too!  Here's a link to the contact form, if you'd also like to see frozen ginger at TJ's.
I know, I know, I can freeze my own ginger.  In fact, that's what I did today.  I used my Microplane zester/grater to grate the entire piece of ginger I bought and ended up with 11 extra teaspoons for the freezer.
Draco (is this a new thing naming winter storms?) hit Wisconsin hard today, and although we mostly got rain in our area, this was still a great meal to have on a cold, wintry day.

Orzo with Sweet Potatoes and Kale

Prep Time: 10 minutes
Cook Time: 25-30 minutes

Ingredients (4 main dish servings)
  • 1/2 pound orzo pasta
  • 2 tablespoons vegetable oil
  • 1 large sweet potato (about 3/4 pound), finely diced (1/4-1/2" cubes)
  • 2 cups chopped onions
  • 4 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons soy sauce
  • 2 tablespoons vegetable oil
  • 1 tablespoon balsamic vinegar
  • 1 bunch of kale, leaves chopped
  • shaved Parmesan, optional
  • Bring a large saucepan of water to a boil. Add orzo, cooking for 6 minutes. Drain and toss with a little oil to keep it from sticking. Set aside.
  • Add 2 tablespoons vegetable oil to your largest skillet and heat over medium-high. Add the sweet potatoes, arranging in one layer. Cook for 4 minutes, then stir in garlic and ginger, cooking for another 3 minutes.
  • Turn the heat down to medium and push the sweet potatoes to the edges of the skillet. Add diced onions to the center of the pan and lightly sprinkle with salt. Cook for 6 minutes, stirring occasionally, eventually mixing the onions and sweet potatoes together.
  • Meanwhile, whisk together the vinegar, soy sauce and 2 tablespoons of vegetable oil. Pour into the skillet and mix everything together. Cook for 3 minutes.
  • Stir orzo in and cook for another 5 minutes. Finally add in the chopped kale and cook for another minute or so until the kale is wilted. Serve hot with shaved Parmesan, if desired.
Recipe Source: The Kitchn
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  1. I have got to make it to the winter farmer's market. Thanks for the reminder! I'm so sad I can't get local veggies anymore.

  2. done and done! This recipe is something I would make in my kitchen! I will be making this soon. Just got kale and sweet potatoes today! you have a new follower! xx a girl and her food

  3. Thanks for the recipe! But where do you add the garlic and ginger?

    1. I apologize for that error, thank you for bringing it my attention! The recipe is now updated on both this blog post and Recipage (for printing).