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Trout Orzo with Kale, Green Olives, and Parmesan

Recipe by Sara Tane
Serves 4-6
Cook Time 25-30 mins

Savor a delicious Trout Orzo with Kale, Green Olives, and Parmesan. This flavorful dish combines tender orzo, smoky Fishwife Smoked Trout, vibrant kale, tangy olives, and rich Parmesan for a fresh and satisfying meal.

Trout Orzo with Kale, Green Olives, and Parmesan

Savor a delicious Trout Orzo with Kale, Green Olives, and Parmesan. This flavorful dish combines tender orzo, smoky Fishwife Smoked Trout, vibrant kale, tangy olives, and rich Parmesan for a fresh and satisfying meal.

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
Directions
  1. 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.
  2. 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.
  3. 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.

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