Orzo in Chicken Broth with Many Greens and Asiago
- Kosher salt
- ½ pound orzo pasta
- 6 cups Chicken Stock or high-quality canned low-sodium chicken broth
- 1 cup dry sherry
- 2 cups lightly packed flat-leaf spinach, trimmed of thick stems, washed, and coarsely chopped
- 4 scallions, trimmed and thinly sliced
- 2 cups lightly packed arugula, rinsed thoroughly, drained, and coarsely chopped
- 1 cup coarsely chopped watercress leaves
- ½ cup coarsely chopped fresh flat-leaf parsley
- 1 teaspoon freshly squeezed lemon juice
- Freshly ground black pepper
- ½ cup grated Asiago
Instructions:
After you’ve cleaned and chopped the greens there is little to do except heat everything together and then curl up somewhere with a steaming bowl of comfort.
- Bring a large pot of water to a boil and season with salt. Add the orzo and stir constantly until the water returns to a boil. Cook until the orzo is tender but still offers some resistance when you bite it, about 8 minutes.
- Meanwhile, bring the chicken broth and sherry to a boil in a large saucepan. Lower the heat and simmer for 10 minutes. Add the spinach, scallions, arugula, watercress, and parsley and cook until tender, only a minute or two. Add the lemon juice and season with salt and pepper.
- Add the orzo to the broth. Serve in warm bowls, sprinkled with the grated Asiago.