Escarole And Rice Soup - cooking recipe

Ingredients

1 lb. escarole or 2 boxes frozen spinach
1 Tbsp. olive oil
2 tsp. finely chopped garlic
1 small onion, chopped
salt
5 c. de-fatted chicken broth (homemade or canned)
1/3 to 1/2 c. rice (non-instant)
freshly ground black pepper
freshly grated Parmesan cheese to taste

Preparation

Separate the escarole leaves and discard any wilted or bruised ones.
Soak in a bowl of water; dunk up and down.
Drain briefly. Stack the leaves, a bunch at a time, and cut crosswise into 1-inch wide pieces; set aside.