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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | tablespoons | olive oil | 2 | small | Yellow Onion, chopped | 1 | teaspoon | salt, divided | 1/4 | cup | Arborio Rice, white, short-grain, raw, unenriched | 4 | bunchs | Kale, stalks removed and discarded, leaves roughly chopped | 14 | cups | Spinach - gently packed | 4 | cups | Vegetable broth | 1 | tablespoon | freshly squeezed lemon juice | | teaspoon | cayenne pepper DASH |
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Steps
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Sequence
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Step
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| | 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 tbs water, and cover. Cook, stirring frequently, until onions are greatly reduced and have a caramel color, 25 minutes | | 2 | Meanwhile, combine 3cups water, remaining 3/4 tsp salt, and rice in soup pot or Dutch oven. Bring to boil. Reduce heat to maintain simmer, cover, and cook 15 minutes. Trim ribs and tough stems from greens and spinach; discard. Coarsely chop greens and spinach. | | 3 | When rice has cooked 15 minutes, stir in greens. Return to 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 pinch of cayenne pepper. Return to simmer, cover, 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 regular blender batches. Stir in lemon juice and garnish with olive oil. |
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