How to make it:
Boil the water for the orzo pasta. Add a couple Tablespoons of salt to the boiling water. Have a measuring glass near the pot to remember to reserve at least a half cup of the starchy pasta water just before straining. Set aside when cooked and strained.

Dice the onion. Melt the butter and add the olive oil to a large skillet or braiser over medium heat. Sauté the onion until translucent and soft. Add in a pinch of salt. Then, add in the minced garlic and cook for another 30 seconds.

Slowly pour in the chicken stock and cream. Mix and let cook down for 3-4 minutes, just reaching to a simmer. It will reduce in volume and thicken up just a bit.

Remove the kale leaves from the stem using a knife, cutting downward along the stem. Discard the stem and dice the leaves into bite-sized pieces. Grate the parmesan cheese as well. 

Add in the diced kale and a pinch of salt. Let that cook down and wilt a little while you juice the lemon.

Sprinkle over the grated parmesan, pour in the lemon juice and pasta water. Mix together. If you forgot to reserve the pasta water, just add in more chicken stock.

Add in the orzo and mix to combine. Turn off the heat. Salt to taste. The orzo should be settling into a creamy consistency.

Now make the toasted breadcrumbs. In a separate small skillet, melt the butter; add the panko and a pinch of salt and stir together. Over medium heat, toss and swirl the pan occasionally until the crumbs are toasty and golden brown. This won't take too long so don't walk away.

Sprinkle over the top of the orzo and serve hot alongside your favorite protein.

Enjoy!