- Heat the oil in a large frying pan and fry the onion, chorizo and pine nuts for 3-4 minutes. Add the mushrooms, tomatoes and beans and cook for 2-3 minutes.
- Meanwhile, cook the kale in boiling water for 2-3 minutes, drain and add to the pan.
- Cook the orzo pasta in boiling water for 7 minutes, stirring occasionally to prevent sticking, drain and add to the kale mixture. Season to taste.
Cost per serving: £1.56
Recipe from Discover Kale.
There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
Try using any shape pasta that you have in the cupboard or remove the chorizo for a vegetarian option
1 tbsp rapeseed oil 1 onion, chopped 120g diced chorizo 50g pine nuts 250g mushrooms, sliced 250g cherry tomatoes, halved 400g can cannellini beans, drained and rinsed 200g pack shredded kale 150g orzo pasta
Time: 10 minutes Serves: 4 Nutrition: 99 Cal, 4.3g Fat, 0.9g Sat Fat (per 100g serving)