INGREDIENTS
14 cups
Gently packed spinach or baby cooking greens
1
large bunch Kale or green chard
2
Yellow onions, large
4 cups
Vegetable broth
1 tbsp
Lemon juice
1/4 cup
Arborio rice
1
Big pinch Cayenne pepper
1 tsp
Salt
2 tbsp
Olive oil, extra-virgin
50 tbsp
Water
Serve with (optional): cooked brown basmati rice and cooked chickpeas