Ingredient:

• 2 tablespoons extra-virgin olive oil, plus more for garnish
• 2 large yellow onions, chopped
• 1 teaspoon salt, divided
• 2 tablespoons plus 3 cups water, divided
• ¼ cup arborio rice, rinsed (I used brown arborio rice)
• 1 large bunch kale or green chard, preferably organic (about 1 pound)
• 14 cups gently packed spinach or baby cooking greens, like chard, preferably organic (about 12 ounces)*
• 4 cups vegetable broth
• Big pinch of cayenne pepper, to taste (I used over ¼ teaspoon)
• 1 tablespoon lemon juice, or more to taste
• Serve with (optional): cooked brown basmati rice and cooked chickpeas