Ingredients: 

1 ½ cups orzo

Kosher salt, to taste

3 tablespoons olive oil, plus more for drizzling

1 medium shallot, chopped

4 garlic cloves, minced

Black pepper, to taste

⅓ cup pitted green olives, coarsely chopped

2 tins Fishwife Smoked Trout

3 cups chopped curly kale

1 lemon, zested and juiced

½ cup freshly grated Parmesan cheese, plus more for garnish

⅓ cup toasted almonds, coarsely chopped

2 tablespoons fresh parsley, chopped

2 tablespoons unsalted butter

Preparation: 

Cook the orzo in heavily salted boiling water until al dente according to package instructions. Reserve 1 cup pasta water. Drain and toss orzo with olive oil to avoid sticking.

In a large Dutch oven, heat olive oil over medium heat. Add the shallot, salt, and pepper, cooking until softened, 4 minutes. Add garlic and continue cooking until fragrant, 1 minute. Add olives and trout. Use the back of a fork or wooden spoon to gently flake the trout. Add the kale, lemon juice and zest and sauté until the kale has wilted, about 2-3 minutes.

Stir in the orzo, Parmesan, almonds, parsley, and butter and give it a minute for everything to warm and the butter to melt. Drizzle with reserved pasta water (you won’t need it all) to make a glossy sauce. Serve on a platter with a drizzle of olive oil and more grated Parm.