Collard Greens and Orzo

Need an easy any day of the week recipe? This one is perfect and so delicious. Like really delicious.

Collard Greens and Orzo

1lb Italian sausage links, casings removed (mild or hot)
1 Tbs. extra-virgin olive oil
4 cloves garlic, minced
1 bunch collard greens, thinly sliced into ribbons
6-7 sundried tomatoes, thinly sliced
1/3 cup chicken stock
juice from half a lemon
Tbs. butter
1/2 cup freshly grated parmesan
1 cup orzo pasta
pinch of salt

Pinch little pieces of the sausage and roll them into 1-inch balls. Brown them in a skillet over medium-high heat until cooked through. Take sausage meatballs out of skillet and set aside.

To the skillet, add the oil, garlic, collard ribbons and sundried tomato slivers. Sprinkle with a pinch of salt and sauté for a couple of minutes. Add the stock and let it bubble for just a second. Add the sausage and lemon juice. Toss until well combined.

In the meantime, boil the orzo in a pot of salted water until al dente.  Transfer the drained pasta into the skillet. Off the heat, add the butter and cheese. Toss it all together until melted and coated and AMAZING.