• Up to 1 pound greens such as baby spinach, dandelion greens, watercress, pansies* (choose at least two), tough stems remove
• 1/4 cup extra virgin olive oil, plus more for drizzling
• 2 cups thinly sliced leeks or spring onions (white and tender green parts)
• 1 to 2 teaspoons chopped garlic
• 2 cups peeled, cubed russet potatoes
• 3 quarts chicken broth and/or water
• 1/2 bunch thin asparagus, trimmed, cut in short lengths
• 1 cup Arborio or Carnaroli rice
• 1/2 hot red pepper, seeded, slivered
• Salt and freshly ground black pepper
• Grated Parmigiano-Reggiano cheese

1. Leaving small leaves whole, thinly slice other greens (makes about 10 cups) and reserve.

2. Heat a large saucepan over medium heat. In olive oil, sauté leeks and garlic until tender.

3. Add potatoes and cover with broth (if using water, add 1 tablespoon salt). Bring to a boil; reduce heat and simmer for 10 minutes. Stir in rice and cook just until tender.

4. Add asparagus, red pepper and reserved greens. Season with salt and pepper. Simmer just until greens wilt. Serve warm, adding a light drizzle of olive oil and sprinkle of cheese to each serving.

* Pansies meant for eating are available in spring at some farmers’ markets and specialty food stores