1. Trim off the root end and remove 1 or 2 tough outer layers of each leek. Cut off the darkest green parts and slice the remaining leek into 1/4-inch rings.

2. Place leek pieces in a colander and rinse under cold water, separating rings to remove all dirt. If needed, soak in a bowl of water, lift out, and rinse again. Set aside to drain.

3. Cut thick stems off spinach or chard and dice small. Roughly chop larger leaves if using mature greens.

4. In a large soup pot, heat 2 tablespoons olive oil over medium heat. Set aside 1 cup of sliced leeks.

5. Add the remaining leeks to the pot. Lower heat to medium-low and sauté until softened but not browned, about 12 to 15 minutes.

6. Stir in the sliced garlic and cook for 3 to 4 minutes until fragrant and softened, stirring often to avoid browning.

7. Add the broth and bay leaves. Bring to a boil over medium-high heat.

8. Once boiling, stir in the rice. Let it come back to a boil, then reduce heat to simmer, cover, and cook for 20 to 25 minutes until rice is soft and flavors blend.

9. Meanwhile, heat the remaining 3 tablespoons olive oil in a sauté pan over medium heat. Add the reserved cup of leeks and cook until golden and crispy, 10 to 12 minutes. Set aside.

10. Remove bay leaves from the soup and stir in the chopped greens.

11. Simmer until greens are tender—about 10 minutes for spinach or 15 to 20 minutes for chard.

12. Season with salt and pepper to taste. Serve hot, garnished with crispy leeks, a drizzle of leek oil, and a wedge of lemon.