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With nutty orzo, tender meatballs, bitter greens and spoonfuls of herby yogurt, this Mediterranean-inspired skillet dinner is hearty yet light. There’s an incredible amount of dill, but don’t bother plucking fronds from the stems. Instead, chop the whole plant until you hit the roots; the stems are crunchy and flavorful. While the fennel seeds are optional, their anise flavor is reminiscent of tarragon, so alongside the orzo’s anchovies and the herb yogurt, you might be reminded of green goddess dressing. Instead of orzo, try rice or pearl couscous, and add liquid as needed until tender.

• 1 1/2 cups loosely packed chopped dill (about 3 ounces), plus more for serving
• 1 cup full-fat Greek yogurt
• 1 large garlic clove, finely grated
• 1 lemon, zested and halved
• 1 pound ground turkey or chicken
• 1 teaspoon fennel seeds (optional) 
• Kosher salt (such as Diamond Crystal) and black pepper
• 2 tablespoons unsalted butter
• 1 cup orzo
• 3 anchovy fillets
• 4 cups chopped escarole, spinach, mustard greens or baby kale (about 3 ounces)

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