Bitter Greens Soup

2 Tbs. extra virgin olive oil
6 cloves garlic, finely minced
1/2 c. chopped onions
4 c. coarsely chopped greens--beet greens, escarole, even celery
6 c. stock
1/4 cup short-grain white rice, like arborio
Salt and freshly ground black pepper
Freshly grated Parmesan cheese (optional).
1. Add oil to a large, deep saucepan over medium heat. When oil is hot, add garlic and cook until fragrant, about 2 minutes. Add onions and continue to cook, stirring frequently, until softened, about 5 more minutes. Add greens and cook, tossing gently, until it begins to wilt, about another 3 minutes.
2. Add stock and rice to the pan, bring to a boil. Lower the heat, cover and cook about 20 minutes or until rice is tender.
3. When rice is cooked through, season soup with salt and pepper, top with a grating of Parmesan and garnish with garlic slivers.
The short grained rice--Asian or Italian--is critical to the creaminess of the soup--which is more of a stew than a soup, although you can add more stock if desired. There is such a plethora of greens available this time of year--my favorite is beet greens, because I always seem to have more of them than I truely need, but there are wonderful ways to transform them into delicious dining options.