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1 cup medium-grain rice, such as arborio or Bomba rice 1 bunch scallions (about 6), divided 1/4 cup extra-virgin olive oil 10 ounces fresh baby spinach (about 9 cups) 1 tablespoon finely chopped garlic 1 1/2 teaspoons kosher salt 1/2 teaspoon black pepper 1 1/2 cups water 3 tablespoons chopped fresh dill 2 tablespoons chopped fresh mint 2 tablespoons unsalted butter, cubed 1/2 teaspoon grated lemon zest, plus 3 tablespoons fresh juice (from 1medium lemon), divided 2 ounces fe

Spinach - 1 pack (16 oz.), chopped, either frozen or fresh Paneer - 1 cup, cubed Oil - 3 tbsp. Cumin seeds - 1 tsp Onions - 2, minced Ginger Garlic paste - 2 tsp Tomatoes - 2, diced Turmeric - 1/4 tsp Chili Powder - 1 tsp Garam Masala - 2 tsp Cumin Powder - 1 tsp Coriander Powder - 2 tsp Salt Heavy Whipping Cream - 8 tbsp. Milk - to taste Cook the frozen spinach according to the package instructions. Let it cool and blend into a coarse puree. Set aside. Shallow fry the paneer

Spinach or any other Greens - 2 cup Oil - 1 tbsp. Mustard - 1 tsp Urad dhal - 1/2 tsp Onion - 1 cup, diced Salt Coconut - 1/2 cup, grated Heat Oil in a pan. Temper Mustard seeds and Urad dal. Add the Onion and sauté until translucent. Add the Greens and cook on low flame for 10 minutes until wilted. Season the Greens with required Salt and cook for another 5minutes on low flame. Turn off heat and garnish with Coconut. Keerai Thoran Spinach - 4 cups, chopped Red Chili - 3, b