Creamy Orzo, Butter Beans and Greens

1 hr 30 min to 2 hrs 30 min4 servings

Tender butter beans simmered with aromatics, tossed with creamy orzo and crispy broiled kale with a bright vinegar dressing.

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prepSoak dried beans 6–24 hours if using (optional but recommended)
300 g dried large white lima beans, or 2 (15-ounce / 425 g) cans white lima beans or butter beans	Simmer beans with aromatics 1–2 hrs until tender			Remove aromatics, add orzo, simmer 10–12 min	Squeeze lemon, season with salt & pepper	Plate orzo, kale & Parmesan
1 small yellow onion, halved
3 garlic cloves, smashed
3 small sprigs rosemary
½ teaspoon crushed red pepper
2 bay leaves
2 tablespoons olive oil (for the beans)
2 teaspoons kosher salt (such as Diamond Crystal), plus more as needed
2 tablespoons olive oil (for the kale)	Sauté shallots 3–4 min, add garlic 1–2 min	Add kale & dressing, wilt & cover	Broil kale on high 5 min until crispy
3 medium shallots, thinly sliced
2 garlic cloves, finely grated
½ lemon, for juicing	Whisk lemon juice, vinegar, honey, salt & pepper
2 tablespoons red wine vinegar
1 tablespoon honey
Kosher salt (such as Diamond Crystal), to taste
Fresh cracked black pepper, to taste
4 to 5 cups torn kale, from 1 (8-ounce / 225 g) bunch
2 cups / 12 ounces orzo
½ lemon, for juicing
1 to 1 ½ cups / 2 to 3 ounces freshly grated Parmesan

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