2 tbsp. finely chopped onions
1/4 c. butter
1 head escarole, about 3/4 to 1 lb.
Salt to taste
3 1/2 c. beef broth or 2 c. chicken soup, canned
1/2 c. rice, uncooked

Saute onions in butter until amber color. Add cut up escarole (which has been washed and drained) and salt, briefly saute, stirring once or twice. Then add 1/2 cup of broth. Cover and cook over low heat until escarole is tender but not too soft, about 15-20 minutes. Add remaining broth, increase heat and bring to a boil. Add rice and cover. Let return to a slow boil, and cook until rice is al dente or to your liking. Serve hot, with Parmesan cheese if desired.