1 Qt Water
1/2 Lb Orzo Pasta
2 Tbsp Olive Oil
1/2 Onion – sliced pole to pole
1/2 Fennel Bulb – thinly sliced lengthwise
2 Pork Sausages – casings removed
1 Bunch Fresh Collards (Spinach, Kale, or other leafy green vegetable)
- rinsed, stems removed and coarsely chopped
2 Tbsp Unsalted Butter
1/4 Cup Pecorino Cheese - grated
Salt & Pepper
Bring 1 quart of generously salted water to a boil. Add the Orzo, reduce the heat to medium-low. Gently boil for 10 minutes, stirring occasionally until much of the water is absorbed.
Meanwhile, heat a large skillet over medium-high heat. Add the olive oil. When hot, add the onion and fennel. Season with salt and pepper and sauté for 2 minutes. Add the sausages breaking them apart with a wooden spoon. Cook, stirring occasionally until all ingredients are cooked through, about 5 minutes.
When much of the water for the orzo has been absorbed and the consistency is soupy, stir in the collard greens and butter and cook for 3 minutes. Add the sausage mixture and cheese. Stir to combine. Season with salt and pepper.