| 2 Tbs. Extra-virgin Olive Oil, plus more for garnish | 1lb. Greens: Green Chard, Kale, Mustard Greens, or Beet Greens |
| 2 Yellow Onions, chopped | 14 c. Gently packed spinach (about 12oz.) |
| 1 tsp. Salt, divided, big pinch of Cayenne Pepper | 4 c. Vegetable Broth |
| 1/4 c. Arborio Rice | 1 Tbs. Lemon Juice, or more to taste |
Heat oil in large skillet over high heat. Add onions and 1/4 tsp. salt; cook, stirring, until onions begin to brown, about 5 minutes. Reduce heat to low, add 2 tbs. water, and cover. Cook, stirring frequently, until onions are greatly reduced and have a caramel color, 25 minutes.
Meanwhile, combine 3 c. water, remaining 3/4 tsp. salt, and rice in soup pot or Dutch oven. Bring to a boel. Reduce heat to maintain a simmer, cover, and cook 15 minutes. Trim ribs and tough stems from the greens and spinach; discard. Coarsely chop greens and spinach.
When rice has cooked 15 min. stir in greens. Return to a simmer; cover and cook 10 min. When onions are caramelized, stir a little greens’ simmering liquid into them; immediately add them to rice along with spinach, broth, and cayenne. Return to a simmer, cover, and cook until spinach is tender but still bright green, about 5 min. more.
Puree soup in pot with immersion blender until perfectly smooth, or in regular blender in batches. Stir in lemon juice and garnish with olive oil.
