Hail Kale.

Full disclosure, I’ve never been a kale fan. But with kale showing up now in my first two CSA boxes, I am finding if it’s prepared well – it’s delicious! For starters, fresh kale tastes way different from what you buy in the grocery store.

I’ve made this dish with spinach but I actually prefer it with kale. Feel free to substitute barley or other grains for the orzo (which is incidentally pasta!); you’ll need to toast it a couple more minutes and may need to extend the baking time.

Skillet Chicken and Orzo

3 tablespoons extra virgin olive oil

2 tablespoons Dijon mustard

4 cloves garlic, chopped

2 small shallots, chopped

2 tablespoons chopped fresh rosemary

1 teaspoon smoked paprika

½ teaspoon Kosher salt

¼ teaspoon black pepper

1½ to 2 pounds boneless chicken breasts or thighs

3 tablespoons unsalted butter

1 lemon, sliced

1½ cups orzo pasta

3 cups low sodium chicken broth

2 cups chopped kale

2 tablespoons lemon juice

Chopped fresh dill, for serving

Preheat oven to 400°. Combine 2 tablespoons olive oil, Dijon mustard, 3 cloves garlic, 1 shallot, rosemary, paprika, salt and pepper in a large bowl. Add the chicken and toss well in mixture to combine.

Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Add chicken; sear on both sides until golden, 3-5 minutes. During the last 2 minutes of cooking, add butter and lemon slices. Remove everything from the skillet.

Add orzo, remaining shallot, and garlic clove. Cook until the orzo is toasted, about 2 minutes. Stir in broth, kale, and 2 tablespoons lemon juice. Season with salt and pepper. Bring to a boil over high heat. Return chicken, lemon slices, and any juices back into the skillet. Bake, uncovered for 15 minutes or until the chicken is cooked through.