Italian Orzo and Greens

• 1 16-oz. pkg. orzo pasta
• 4 1/2 Tbs. olive oil, divided
• 1/2 cup diced onion
• 2 cloves garlic, minced (2 tsp.)
• 1 12-oz. bunch Lacinato kale, stemmed and cut into 1/2-inch pieces (8 cups)
• 1 12-oz. bunch rainbow chard, stemmed and cut into 1/2-inch pieces (8 cups)
• 1 Tbs. red wine vinegar
• 1/4 cup chopped kalamata olives
• 1 Tbs. grated lemon zest
• 2 Tbs. lemon juice
• 1/2 cup crumbled feta cheese

1. Cook orzo according to package directions; drain, and set aside.
2. Heat 1 1/2 Tbs.
3. oil in large Dutch oven over medium heat.
4. Add onion, and cook 10 to 15 minutes, or until soft and beginning to brown.
5. Add garlic, and cook 1 minute, or until fragrant.Stir in kale and chard, and cook4 to 5 minutes, or until wilted, tossing often with tongs.
6. Drizzle in vinegar, stir in olives, and remove from heat.
7. Mix together orzo and greensin large serving bowl.
8. Stir in remaining 3 Tbs.
9. oil, lemon zest, lemon juice, and feta, and season with salt and pepper, if desired.

orzo pasta, olive oil, onion, garlic, lacinato kale, chard, red wine vinegar, olives, lemon zest, lemon juice, feta cheese

Taken from www.vegetariantimes.com/recipe/italian-orzo-and-greens/ (may not work)