Chop kale and place in a large bowl. Add 1-2 tablespoon of olive oil, and the juice of half a lemon. Massage kale to wilt a bit. Add garlic, season with salt and pepper, mix well to combine.
After orzo is cooked, let cool and add to kale salad with orange segments.
Add breadcrumbs to a medium skillet over medium heat. Toast for a few minutes until brown. Add to salad and enjoy!
Recipe by Fig & Thyme at https://www.figandthyme.com/orange-orzo-kale-salad/