creamy orzo skillet with kale and parmesan

0 Heat the oil in a large skillet over medium heat until shimmering. Crumble in the sausage and cook, breaking up the pieces with a wooden spoon, until brown and crispy, about 6 minutes. Reduce the heat to medium-low, add the garlic, and cook until fragrant, about 30 seconds. Add the orzo and cook 1 minute more.
1 Pour in the broth and scrape up any brown bits. Add the soy sauce, onion powder, red pepper flakes (if using), and several grinds black pepper. Bring to a boil, cover, and reduce the heat to maintain a simmer.
2 Cook, stirring often to prevent sticking, until the orzo is al dente and most of the liquid is absorbed, 10 to 12 minutes. If the orzo absorbs the liquid too quickly and is still chewy, add a splash of water or broth as needed.
3 Remove from the heat. Add the kale a few handfuls at a time and stir until mostly wilted. Stir in most of the Parmesan. Taste and season with salt, if needed (it will depend on the saltiness of your sausage and broth; I didn’t need to add any). Divide into bowls and top with more Parm.