Lemon, rosemary, and bacon-y kale with orzo

The Goods:

1 bunch Lacinato kale

2 strips thick-cut bacon

4 tsp lemon juice

4 sprigs fresh rosemary

2 star anise pods

1/2 dozen crimini mushrooms

1/2 medium onion

1 cup orzo*

1/2 cup white wine

1/4 cup gruyere cheese

3 liters water

100 grams kosher salt, plus more for tasting

Thinly slice the bacon strips. Place the bacon in a heavy sauté pan on medium heat. As the bacon begins to brown, turn down the heat. The goal is to cook the bacon and render off as much fat as possible. Remove the cooked bacon from the pan and set aside. Leave the bacon fat in the pan.

Add the water and kosher salt to a large pot. Roughly chop two of the rosemary sprigs. Add the chopped rosemary springs, the anise pods, and two tsp of lemon juice to the pot. Set the pot to boil on high heat. Wash the kale. Tear the kale leaves into bite size pieces. Discard the stems. Prepare an ice bath by adding a dozen ice cubes to a large bowl of cold tap water. Blanch the kale by boiling for 2 minutes and then transferring immediately to the cold water bath. Drain the kale from the water bath in a colander. Take care to remove the stray ice cubes, anise pods, and large rosemary sprigs. Set aside.

Set a medium saucepan, three-quarters full of water, to boil on high heat. Slice the mushrooms and finely dice the onion. Place the sauté pan with the bacon fat on medium heat. Cook the mushrooms for a few minutes, until they brown. Add the onions, season with salt and pepper, and reduce the heat to low. Cook until the onions are translucent. Strip the leafy portion from remaining two rosemary sprigs and finely chop. When the onions are cooked, add the rosemary. Then, deglaze with the white wine and lemon juice. Add the blanched kale to the pan and cook on low until the liquid has reduced by a half.

Grate the gruyere using a box grater. Cook the orzo according to the box directions. Combined the cooked, drained orzo with the bacon and the contents of the sauté pan. Top with the grated cheese and serve.

Bacon makes everything better.

*I think the dish would be slightly more balanced with 3/4 cup orzo instead of a full cup. I always forget how much orzo expand after cooking.