1. Bring a large pot of lightly-salted water to the boil; sprinkle the turmeric over the boiling water and stir in the orzo. Return to the boil. Cook uncovered, stirring occasionally until the pasta has cooked through but is still firm to the bite; about 11 minutes. Drain and scrape into a mixing bowl then set aside.

2. Heat the olive oil in a large skillet over a medium heat. Cook the garlic in the hot oil for a few seconds until it begins to bubble. Stir the kale into the garlic, cover the skillet with a lid and cook for 10 minutes. Remove the cover and continue cooking and stirring until the kale is tender, about 10 minutes more. Stir the kale mixture into the orzo along with the lemon juice, nutmeg and Parmesan cheese. Season with salt and pepper. Serve warm or at room temperature.