Spicy Orzo and Kale Recipe

Sauté the aromatics:
1 Heat the extra virgin olive oil in a large pot over medium heat. Add the onion and cook for 6–7 minutes. You want it to sweat and barely begin to turn golden brown.
2 Add the spice blend (or lemon juice and crushed red pepper) and cook for 2–3 minutes.
Simmer the broth:
4 Pour in the water and season it liberally with salt and pepper. Bring to a boil and then reduce heat to medium-low. Hard simmer for 20 minutes until it reduces and deepens in flavor. Taste and season again to your preferences.
Finish the broth:
6 Add baby kale and sliced basil leaves and cook for an additional 5 minutes or until the kale is wilted. Taste and season again to your preferences.
Prepare the orzo:
8 As the broth cooks, bring a large pot of salted water and cook the orzo until al dente. Drain and divide the orzo between shallow bowls. See note.
To serve:
10 Ladle the hot broth over the orzo. Garnish with some extra basil leaves and a drizzle of extra virgin olive oil, if you like. Enjoy!