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Kale, pea and spring onion stew
Serves: 4
Prep time: 15 minsTotal time: 
Try these toppings...* Divide 1 x 110g pack shredded ham hock between the bowls to serve.* Add slices from 1 x 160g pack chargrilled chicken breast to serve.* Replace the pecorino with 100g crumbled feta and a scattering of diced red chilli. / Recipe phot
Kale, pea and spring onion stew
Serves: 4
Prep time: 15 minsTotal time:
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Nutritional information (per serving)
Calories
242Kcal
Fat
6gr
Saturates
2gr
Carbs
29gr
Sugars
9gr
Fibre
9gr
Protein
13gr
Salt
2gr
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Ingredients
- 2 tsp extra-virgin olive oil
- 1 large onion, sliced
- 6 spring onions, trimmed and finely sliced
- 1.25 litres hot vegetable stock
- 100g orzo pasta
- 200g frozen peas
- 400g shredded kale
- zest and juice of 1 lemon
- a handful of mint, leaves shredded
- 25g pecorino (or vegetarian goats’ cheese), finely grated
Step by step
- Heat the oil in a large saucepan, add the onion and 4 of the spring onions with a pinch of salt and cook gently for 7-8 minutes, until tender.
- Add the stock, cover and bring to the boil, then add the orzo. Cover and simmer vigorously for 8 minutes, then add the peas and kale, season, and simmer for another 4 minutes, until the pasta is cooked and the kale has wilted.
- Stir in the lemon and mint. Serve in bowls with the remaining spring onions and the grated cheese sprinkled over.