• Heat 3 tablespoons olive oil in a wide, deep pot over medium heat. Cook the onion until soft and very lightly browned, about 8 minutes. Add the garlic and stir to soften for about a minute.
• Add the rice and stir to coat in the oil.
• Add the greens mixture to the pot in increments if necessary, stirring to combine with the rice-onion mixture. When all the greens have been added and are wilted, pour in 3 cups water or a combination of water, white wine and vegetable stock. Cover the pot, reduce heat to low, and let the hortorizo simmer for about 40 minutes, until everything is soft. Stir in the dill. Season to taste with salt, pepper, and lemon juice.

Serve alone, with a generous drizzle of remaining or additional olive oil and a little extra lemon juice, or serve with one of the following accompaniments

• -Shaved feta, pink peppercorns and lemon wedges
• - Dusting of hot paprika & Greek yogurt
• - Sunnyside up egg