Pan-Seared Beef Sausages with Sun-Dried Tomato Orzo and Sautéed Baby Kale

Prepare the vegetables: Peel and mince 4 garlic cloves and 1 large shallot. Roughly chop 0.5 cup of oil-packed sun-dried tomatoes. Finely chop 0.5 cup of fresh parsley. Grate 2 oz of Parmesan cheese. Zest and juice 1 lemon. Thoroughly wash 10 oz of baby kale and pat dry.

In a medium saucepan, bring 3 cups of chicken broth and 1 cup of water to a boil over high heat. Once boiling, add 1.5 cups of uncooked orzo and a pinch of salt.

Practice Al Dente Mastery: Reduce heat to medium and simmer the orzo. Start testing for doneness 2 minutes before the package instructions suggest (usually around the 7-minute mark). To test, remove a single grain of orzo and bite it or cut it in half. Look for a tiny white dot in the center, which indicates it is 'al dente'—firm to the bite but not crunchy. Once this stage is reached, drain the orzo, reserving 0.25 cup of the cooking liquid.

While the orzo cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add 2 lbs of raw beef sausage links. Sear for 5-6 minutes per side, turning occasionally, until the internal temperature reaches 160°F (71°C) and the casings are browned and crisp. Remove sausages from the skillet and let them rest on a cutting board.

In the same skillet used for the sausages (keeping the rendered fat for flavor), add the minced shallot and 0.5 tsp red pepper flakes. Sauté for 2 minutes over medium heat until softened. Add half of the minced garlic and cook for 30 seconds until fragrant.

Add the 10 oz of washed baby kale to the skillet. Use tongs to toss the kale in the pan drippings. Sauté for 3-4 minutes until the kale is wilted and tender. Stir in half of the lemon juice and a pinch of salt and pepper. Remove kale from the skillet and set aside.

Return the drained orzo to its saucepan over low heat. Stir in 0.25 cup heavy cream, the chopped sun-dried tomatoes, the remaining minced garlic, the grated Parmesan cheese, the lemon zest, and the remaining lemon juice. If the mixture is too thick, add the reserved 0.25 cup of cooking liquid one tablespoon at a time.

Slice the rested beef sausages into 1-inch thick rounds on a bias.

Fold the 0.5 cup of chopped parsley into the orzo. Taste and adjust seasoning with salt and pepper as needed.

To serve, plate a generous scoop of the sun-dried tomato orzo, top with a portion of sautéed baby kale, and arrange the sliced beef sausages over the top.