adapted from NYTimes Cooking
Yield:4 servings
- 2 tablespoons unsalted butter
- 1 onion or 4 large scallions, trimmed and thinly sliced
- 2 large garlic cloves, minced
- 4 leaves chard, coarsely chopped
- 1 teaspoon kosher salt
- 1 ¾ cups low-sodium chicken or vegetable stock
- 1 cup orzo
- 1 teaspoon finely grated lemon zest (from 1 lemon)
- ¾ cup crumbled feta (3 ounces), plus more for garnish
- ½ cup frozen peas, thawed (optional)
- 1 cup chopped fresh dill, or use parsley or cilantro
- Heat a 10-inch skillet over medium, then melt butter, 30 seconds to 1 minute. Stir in the onions and garlic, and cook until softened, stirring frequently, about 3 minutes.
- Stir in chard, adding in batches if it doesn’t all fit in the pan at once, and ½ teaspoon salt. Continue to cook, stirring occasionally, until chard is wilted, about 5 minutes.
- Stir in stock and bring to a simmer. Stir in orzo, lemon zest and remaining ½ teaspoon salt. Cover and simmer over medium-low heat until orzo is nearly cooked through and most of the liquid is absorbed, 10 to 14 minutes, stirring once or twice.
- Stir in cheese, peas (if you like) and dill, cover the pan, and cook for another 1 minute, to finish cooking and warm the peas. To serve, sprinkle with more cheese.
