• 1 cup uncooked orzo
• 1 teaspoon salt
• 2 teaspoons dried Italian herbs
• 4 tablespoons extra-virgin olive oil, divided
• 2 cloves garlic, minced
• 1 cup grape tomatoes, sliced in half
• 16 ounces Palmeto Gardens® Collard Greens
• 1 large lemon, juiced
• 1/4 cup Parmesan cheese, grated Salt and pepper to taste

Prepare orzo according to package directions. Return to pot, add Italian herbs and toss. Cover and set aside. In a large stock pot over medium, heat 2 tablespoons olive oil and add garlic and tomatoes. Sauté for 2-3 minutes. Remove garlic and tomatoes and set aside.  Using same stock pot, heat 2 tablespoons of olive oil over medium; add collard greens and toss to coat. Sauté for 10 minutes, stirring occasionally. Add orzo, garlic, tomatoes and lemon juice. Stir and continue to cooking for 5 minutes. Stir in Parmesan cheese and season with salt and pepper. Serve warm or at room temperature.