During the weeks before Easter, the women and children of Hydra collect basketfuls of the wild greens that grow on the hillsides. The greens are used in salads and soups.

Susie Jacobs
Source: EatingWell Magazine, March/April 1994


Recipe Summary

1 hr 30 mins


Ingredient Checklist


Instructions Checklist
  • Sort beans, discarding any debris. Rinse and place in a large bowl. Cover with cold water and let soak for at least 8 hours or overnight. (Alternatively, place beans in a large pot, cover with water and bring to a boil. Boil for 2 minutes. Remove from the heat and let stand for 1 hour.) Drain beans and place in a large saucepan. Cover with fresh water and bring to a boil. Reduce heat to low and simmer, covered, until tender, about 45 minutes, adding water if necessary. Drain and refresh with cold water. Set aside.

  • With the water still clinging to the leaves, place greens in a large pot. Cover and cook over medium-high heat, stirring occasionally, until just wilted, 2 to 3 minutes. Drain, pressing out as much liquid as possible. Roughly chop.

  • Combine onions, vinegar and sugar in a small, nonreactive saucepan. Cover and bring to a boil. Immediately, remove from the heat and let stand, covered, for 5 minutes.

  • Combine the reserved beans, greens, onion mixture and remaining ingredients in a large serving bowl. Taste and adjust seasonings.


Make Ahead Tip: Cover and refrigerate up to 1 day in advance. Bring to room temperature before serving.

Nutrition Facts

118 calories; protein 6.7g 14% DV; carbohydrates 18.6g 6% DV; exchange other carbs 1; dietary fiber 5g 20% DV; sugars 2.2g; fat 2.5g 4% DV; saturated fat 0.4g 2% DV; cholesterolmg; vitamin a iu 4316.3IU 86% DV; vitamin c 23.4mg 39% DV; folate 57.8mcg 15% DV; calcium 94.8mg 10% DV; iron 3.6mg 20% DV; magnesium 91.6mg 33% DV; potassium 587.5mg 17% DV; sodium 249.6mg 10% DV; thiamin 0.1mg 10% DV.

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Rating: 3 stars
A good alternative recipe for collard greens We enjoyed this vegan dish that used a lot of our favorite ingredients: greens beans olives garlic. I didn't have onions so I used a lot of scallions and threw in chopped raw tomato in the end for color. If were 'great' I'd consider it good enough to serve to company. But it is 'good' enough for a nice easy to make weeknight dinner. Pros: Tasty we are olive lovers the cooked 'dressing' for this warm salad was good. Cons: seasoning can be tricky getting the right amount of salt Read More