HEAT oil in large skillet over high heat. Add onions and 1/4 teaspoon salt. Cook, stirring until onions begin to brown, about 5 minutes. Reduce heat to low, add 2 tablespoons water, and cover. Cook, stirring frequently, until onions are greatly reduced and have caramel color; 25 minutes.
MEANWHILE, combine 3 cups water, remaining 3/4 teaspoon salt, and rice in soup pot or Dutch oven. Bring to a boil. Reduce heat to maintain simmer, cover, and cook 15 minutes. Trim ribs and tough stems from greens and spinach and discard. Coarsely chop greens and spinach.
When rice has cooked 15 minutes, stir in greens. Return to a simmer, cover and cook 15 minutes. When onions are carmelized, stir a little green's shimmering liquid into them. Immediately add them to rice along with spinach, broth, and cayenne. Return to simmer, cover, and cook until spinach is tender but still bright green, about 5 minutes more.
PURÉE soup in pot with immersion blender until perfectly smooth, or in regular blender in batches. Stir in lemon juice and garnish with olive oil.
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|Serving Size: 1 Serving (243g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 31 (37%)|
|Amt Per Serving||% DV|
|Total Fat 3.5g||5 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 277.3mg||10 %|
|Potassium 89.2mg||2 %|
|Total Carbohydrate 12.4g||4 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 11.3g|
|Protein 1.1g||2 %|
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Calories per serving: 83
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