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Ingredients
  • 2 tablespoons olive oil
  • ½ onion, diced
  • 2 garlic cloves, minced
  • 1 red bell pepper, diced
  • 2 cups kale, chopped
  • 2 teaspoons dried oregano
  • a tiny pinch of red pepper flakes
  • 1 teaspoon kosher salt
  • 3 tablespoons tomato paste
  • 1 cup uncooked orzo
  • one 14-ounce can diced fire-roasted tomatoes
  • 1 to 2 cups cooked chicken or chickpeas
  • 2 ½ cups vegetable or chicken broth
  • 1 to 2 tablespoons butter (optional)
  • ½ cup feta for topping (optional)
  • 3 tablespoons dill for topping (optional)
  • lemon squeezies for serving (optional)
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