Prosciutto and Kale with Orzo

Kale! Kale! Kale! It's not just for making chips and soup no one wants to eat. I was sure of that. I had half a bag of kale left over last week and since I am now living a waste not want not lifestyle I really didn't want it to go to waste.

So I thought and I walked around my kitchen and I pulled everything out of my cabinets and then it came to me! One of my favorite things to make is a pizza with caramelized onions and prosciutto. The salty and the sweet are incredible together.

What if I took my favorite elements of the pizza and made pasta I could throw in some baby bella mushrooms and the kale and the meaty baby bella and the bitter kale would balance each other. Right? Yes!

What you'll need:

Prosciutto a 3 0z package (I got mine on sale at Publix for $3.99)

1 medium size sweet onion

2 Roma tomatoes

4 cups Kale (it cooks down)

1 carton baby bella mushrooms (regular white button mushrooms or canned mushrooms could work too)

Garlic (duh) 3 cloves or one tbsp minced.


Get your Orzo going according to the instructions.

Heat up your oven for 350 and placed your Prosciutto in a greased cookie sheet. You will cook the Prosciutto in the oven for 8 minutes until it renders. (Becomes crispy.)

Break it into pieces and place in a serving bowl.

Heat up your skillet over a medium heat and drizzle with olive oil. Add your chopped onion. It will take 30 minutes to properly caramelize. (But that's not quick? I know. I didn't say this would be fast.)

Add your minced garlic once the carmelzation process seems good and almost done.

Chop up your tomatoes and place it in a bowl with the Prosciutto.

Add your kale and mushrooms to the skillet with the onions and cook for about 5 minutes. You don't want the leaves mushy.

Once your orzo is finished put it in the bowl with the Prosciutto and tomatoes.

Add the onion, Kale, mushroom mixture to the orzo and mix everything together. This is a really good mix of flavors. Believe me.

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