Spanakorizo (Greek Spinach and Rice)

In a large, heavy-bottomed pot, heat 4 tablespoons (60 ml) olive oil over medium-high heat until shimmering. Add onion and 1 teaspoon salt, and cook until onion is translucent, about 7 minutes. Add garlic, oregano, tomato paste, and miso (if using), and cook until fragrant, about 1 minute. Add rice and stir well until rice is coated with oil mixture and smells slightly toasted, about 1 minute.

Stir in broth plus remaining 2 tablespoons (30 ml) olive oil to combine. Cover and bring to a boil.

Add greens and 1/2 teaspoon salt and stir to combine. Cover and bring to a simmer, then reduce heat to medium-low to maintain a simmer and cook until rice is cooked through and liquid has mostly absorbed, but is still slightly viscous, 40 to 45 minutes.

Let rice sit off heat with lid slightly ajar for an additional 10 minutes. Serve warm or at room temperature with a drizzle of olive oil and lemon wedges.