Bitter Greens and Spicy Lamb Orzo

Instructions

1. 1

   Cook the orzo pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.

   ~10 min
2. 2

   While the orzo cooks, remove the lamb sausage from its casings and break it up in a large skillet over medium-high heat. Cook until browned and crumbled.

   ~8 min
3. 3

   Remove the cooked lamb sausage from the skillet and set aside, leaving about 1 tablespoon of rendered fat in the skillet. Discard any excess fat.

   ~2 min
4. 4

   Finely chop the garlic and thinly slice the red onion. Wash and roughly chop the dandelion greens and radicchio, discarding tough stems.

   ~5 min
5. 5

   Add the sliced red onion to the skillet and sauté until softened, about 5 minutes. Add the minced garlic and red pepper flakes and cook for another minute until fragrant.

   ~6 min
6. 6

   Pour in the dry white wine and scrape up any browned bits from the bottom of the skillet. Let it simmer and reduce by half.

   ~3 min
7. 7

   Add the vegetable broth and bring to a simmer. Stir in the chopped dandelion greens and radicchio and cook until wilted, about 5-7 minutes.

   ~7 min
8. 8

   Return the cooked lamb sausage to the skillet. Add the cooked orzo pasta and stir to combine everything. Cook for 2-3 minutes until heated through and the sauce has slightly thickened.

   ~3 min
9. 9

   Stir in the lemon zest and chopped fresh parsley. Season with salt and black pepper to taste.

   ~1 min
10. 10

    Serve immediately. Garnish with extra parsley if desired.