Orzo with Sausage Collard Greens & Sundries Tomato 

Pack of fresh chicken sausages ( casings removed, one can use whatever meat or non-meat sausages they desire tasty either way)
2 tbsp Olive oil

4 cloves Garlic, minced
1 bunch Collard greens, thinly sliced into ribbons
6-7 Sundried tomatoes, thinly sliced
1/3 cup Chicken stock
Juice from half a lemon
1 tbsp butter
1/2 cup freshly grated Parmesan
1 cup Orzo
 Salt

Take prepared sausage meat and place in a bowl adding salt, black pepper, chilli flakes mix all together and divide into small to medium meatballs. 

It would be best if you aimed to have around 10 -15 meatballs in total.

In a skillet/frying pan heat oil over medium heat and shallow fry meatballs until cooked and then set aside in a separate plate. 
Back to the pan!
Add garlic, collard ribbons and sundried tomato sprinkle with a pinch of salt and sauté for a couple of minutes.

Add the stock and allow it to bubble for just a sec and meatball and lemon juice Toss toss and keep at low heat.

 Boil orzo until al dente ( see pack for details)

Once cooked pour into the sausages mix add grated parmesan cheese season to taste top with some parsley ..and serve 

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Enjoy!

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