Instructions

• 1 In a Dutch oven over medium high heat, add the olive oil. Add the onions and saute until transluscent, about 4 minutes. Add the garlic and cook for another minute.
• 2 Add the spinach a little at a time, letting it wilt down before adding more. Make sure the spinach is all cooked down, about 2 minutes. Add the rice and season with salt and pepper.
• 3 Add the chicken stock and lower the heat to the lowest setting nd cook, covers for 20 minutes or untl the stock has been absorbed. Remove from the heat and let it sit, untouched, for 5 minutes. Then fluff it with a fork and transfer to a serving dish. Drizzle with some ore olive oil and garnish as desired.