Jordanian Spring Greens Soup

== Description ==
Makes 6 to 8 servings.
== Ingredients ==
* ½ cup olive oil
* 1 small onion, cut into small dice
* 1 small leek, white part only, very thinly sliced
* 4 to 5 small green garlics, white parts only, very thinly sliced
* 1 small fennel bulb, cut into small dice
* 1 small bunch chard, stems and leaves separated
* kosher salt
* ⅔ cup Italian rice, preferably Vialone Nano
* pinch of red pepper flakes
* 2 pounds spring greens, a mix of arugula, stinging nettles, watercress, sorrel, young beet or turnip greens and spinach
* black pepper in a mill
== Directions ==
# Heat the olive oil in a large soup pot set over medium-low heat, add the onion and leek and saute until limp and fragrant, about 8 to 10 minutes, stirring now and then.
# Add the garlic and fennel and cook 5 minutes more.
# Meanwhile, cut the chard stems into small dice and add them to the pot with the other vegetables.
# Season with salt and continue to cook until all of the vegetables are tender, about 10 minutes more.
# Add 6 cups water and stir in the rice and the red pepper flakes.
# Increase the heat to medium and simmer for 10 minutes.
# Meanwhile, cut the chard into ½-inch crosswise slices.
# If using stinging nettles, use tongs to plunge them into boiling salted water, cook for 30 seconds and rinse in cool water.
# Stack the nettles and cut them into ¼-inch wide crosswise slices.
# Cut the sorrel and beet or turnip greens into thin crosswise slices.
# If the spinach leaves are small, leave them whole; if they are large, cut them as you have cut the other greens.
# Add the greens and stir until they are wilted.
# Add 2 cups water and simmer 10 minutes.
# Taste, correct for salt and season generously with black pepper.
Category:Arugula Recipes
Category:Beet greens Recipes
Category:Fennel Recipes
Category:Fennel seed Recipes
Category:Jordanian Soups
Category:Leek Recipes
Category:Nettle Recipes
Category:Recipes that need photos
Category:Rice Recipes
Category:Sorrel Recipes