One-Pot Orzo with Italian Sausage and Kale

So, I know that I need to get some pictures on this blog eventually, but for the love of Julia Child, why do so many food blogs these days include a half dozen pictures of the dish? Sure, I want to know what it's supposed to look like, and maybe it's a really nice presentation, but surely one or two photos will do.

Ahem.

Anyway, this is a straightforward recipe, easy to make, warm and yummy on a chilly autumn evening, and a great way to use ingredients that you might find in season at your farmer's market. It will find a place in our rotation (which is very full).

Ingredients

• 1 tbsp olive oil
• 3 hot Italian sausages, casings removed
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 bunch (5-6 leaves) of kale, stems removed and chopped
• 2 cups uncooked orzo pasta
• 3 cups chicken broth (no salt added preferred)
• 1½ cup sharp cheddar cheese, shredded
• Salt and pepper, to taste

Instructions

1. In a large saucepan, on medium-high heat, add the olive oil and sausages. Crumble the sausages using a wooden spoon, letting the meat brown slightly. Then add in the onions, garlic, salt, and pepper. Stir occasionally until the onions begin to soften, 4-5 minutes.
2. Add the kale and sauté until it begins to wilt, about 3 minutes. Pour in the chicken broth and add the orzo; mix the ingredients together*. Bring the broth to a boil and then reduce the heat down to a simmer. Cook with a lid on for 12-15 minutes until the broth is absorbed into the orzo and the orzo is tender.
3. Add the cheese and stir to coat the orzo and vegetables. Taste for additional salt and pepper. Serve immediately.