3 T olive oil
1/2 lb ground turkey sausage
1 onion, finely chopped
1 medium carrot, chopped
1 celery stalk, chopped
2 garlic cloves, finely chopped
1 1/2 t cumin seeds
1/2 t crushed red pepper flakes
10 c low-salt vegetable or chicken broth
1 c long- or short-grain brown rice
1/2 lb spinach, roughly chopped
1/2 lb Swiss chard or kale, center ribs and stems removed, roughly chopped
Kosher salt
2 T fresh lemon juice

Heat oil in a large pot over medium-high heat. Add sausage and cook, breaking up into small pieces with a wooden spoon, until browned, about 5 minutes. Transfer sausage to a plate. Add onion, carrot, and celery to pot and cook, stirring occasionally, until onion is soft, about 8 minutes. Add garlic, cumin, and pepper flakes and cook, stirring constantly, for 1 minute.

Add broth and rice. Bring to a boil. Reduce heat to medium-low and simmer until rice is tender, about 30 minutes. Add reserved sausage, spinach, and Swiss chard. Season soup to taste with salt and cook until greens are tender, about 5 minutes. Stir in lemon juice.