Ingredients
- 2 tbs extra virgin olive oil
- 2 yellow onions chopped
- 1 tsp salt, divided
- 1/4 cup arborio rice
- 1 lb greens: green chard, kale, mustard greens or beet greens
- 12 About 12 ounces spinach
- 4 cups vegetable broth
- big pinch of cayenne pepper
- 1 tbsp lemon juice or more to taste
Preparation
Step 1
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 tbsp water and cover. Cook, stirring frequently, until onions are greatly reduced and have a caramel color, 25 minutes.
Meanwhile, combine 3 cups water, remaining 3/4 tsp salt, and rice in soup pot or dutch oven. Bring to a boil. 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 minutes, stir in greens (all but spinach). Return to a simmer, cover and cook 10 minutes. When onions are caramelized, stir a little greens' simmering liquid into them. Immediately add them to rice along with spinach, broth and cayenne pepper. return to a simmer, cover and cook until spinach is tender, but still bright green, about 5 minutes more.
Puree soup in regular blender until perfectly smooth, in batches. Stir in lemon juice.