Cannellini Kale Concocktion with Turkey Bacon and Orzo

for 12 servings

    • 1/2 ounce olive oil
    • 9 slices turkey bacon-cut into 1/2 inch pieces
    • 5 ounces pearl onions
    • 1/2 pound kale-trimmed, leaves sliced 1/2 inch (feel free to sub collard greens)
    • 1.5 cloves garlic
    • 8 ounces cannellini white beans-strained and rinsed
    • 3/4 cup orzo
    • salt to taste
    • pepper to taste
    • pepper to taste
    • paprika to taste

Cooking Instructions

  1. 1To remove skin from pearl onions, simply blanch and shock them: in a pot, bring water to a boil, add onions to water and boil for 30 seconds; remove onions from boiling water and immediately place into an ice bath (bowl filled with water and ice, to stop the cooking process). Now, simply pop the skins off!

  2. 2Heat olive oil in pan and add turkey bacon. Cook until crispy; remove from pan; reserve.

  3. 3Add pearl onions and kale to the same pan (which should have the bacon juices in it); season well, zest garlic into the pan, and sauté until tender.

  4. 4Once tender, stir in beans; mix and turn heat off.

  5. 5In a separate pot, cook orzo according to directions (simply boil water with salt and add orzo); cook until al dente; strain.

  6. 6Add turkey bacon and orzo back to the pot with all of the other ingredients and mix well.