I found this article and recipe in a Reader's Digest when I was home, and when I got back home Kara and I tried it out. Here's the recipe, then I'll give the review.
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
14 cups gently packed spinach (about 12 oz)
4 cups vegetable broth
Big pinch cayenne pepper
1 tsp lemon juice, more to taste
Salt and pepper to taste
1. Heat oil in large skillet over high heat. Add onion 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.
2. Meanwhile, combine 3 cups water, remaining 3/4 tsp salt, and rice in soup pot. 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.
3. When rice has cooked 15 minutes, stir in greens. 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. Return to a simmer, cover, and cook until spinach is tender but still bright green, about 5 minutes more.
4. Puree soup in pot with immersion blender until perfectly smooth, or in a regular blender in batches. Stir in lemon juice and garnish with olive oil.
We also garnished with croutons. And feta cheese.
Review:
