Heat olive oil and butter in large skillet over medium heat. Add kale and shallots and cook for 3 to 4 minutes, stirring constantly. Add garlic, salt and pepper, and cook for one minute, stirring, until fragrant.
Increase heat to medium high; add chicken broth and cream. Bring to a simmer. Stir in orzo, and reduce heat to medium low. Cook until orzo is tender, about 9 to 10 minutes, stirring occasionally.
Stir in spinach to wilt. Turn the heat off. Stir in cheese, lemon zest, lemon juice, and red pepper flakes.
Serve as a hearty side dish, garnished with toasted pine nuts, if desired.
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Notes
Nutrition information does not include optional pine nuts.
Substitute vegetable broth for the chicken broth to make this recipe vegetarian.
Leftover pasta can be refrigerated for up to 3 days, although it's best eaten immediately. Reheat over low heat, adding cream or broth if it seems too thick.