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Salad of White Beans & Greens (Fasolia me Horta)
1 h 30 m
“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.”
8 ounces dried white beans, such as cannellini or great northern (10 cups)
1½ pounds greens, such as Swiss chard, beet, spinach, collard or mustard, stems trimmed, well washed (12 cups)
1 onion, halved and thinly sliced
1 tablespoon red- or white-wine vinegar
½ teaspoon sugar
½ cup Greek black olives, pitted and coarsely chopped
3 tablespoons balsamic vinegar
¼ cup finely chopped fresh parsley
1 tablespoon drained capers
1 tablespoon extra-virgin olive oil
1 clove garlic, finely chopped
Salt & freshly ground pepper, to taste
1Sort 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.
2With 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.
3Combine 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.
4Combine 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.