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Meat, Pasta, Vegetables

Orzotto with Sausage, Fennel & Collard Greens


  • 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


  1. Bring 1 quart of generously salted water to a boil.
  2. Add the Orzo, reduce the heat to medium-low. Gently boil for 10 minutes, stirring occasionally until much of the water is absorbed.
  3. Meanwhile, heat a large skillet over medium-high heat.
  4. Add the olive oil. When hot, add the onion and fennel.
  5. Season with salt and pepper and sauté for 2 minutes.
  6. Add the sausages breaking them apart with a wooden spoon.
  7. Cook, stirring occasionally until all ingredients are cooked through, about 5 minutes.
  8. 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.
  9. Add the sausage mixture and cheese. Stir to combine. Season with salt and pepper.