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.

Makes 10 servings

ACTIVE TIME: 40 minutes

TOTAL TIME: 1 1/2 hours (plus overnight soaking)

EASE OF PREPARATION: Easy

8 ounces dried white beans, such as cannellini or great northern (10 cups)
1 1/2 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
1/2 teaspoon sugar
1/2 cup Greek black olives, pitted and coarsely chopped
3 tablespoons balsamic vinegar
1/4 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

1. 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.
2. 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.
3. 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.
4. Combine the reserved beans, greens, onion mixture and remaining ingredients in a large serving bowl. Taste and adjust seasonings.

NUTRITION INFORMATION: Per serving: 119 calories; 2 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 19 g carbohydrate; 7 g protein; 5 g fiber; 264 mg sodium; 595 mg potassium.

Nutrition bonus: Vitamin A (86% daily value), Vitamin A (40% dv), Magnesium (23% dv), Iron (20% dv), Potassium (17% dv).

1 Carbohydrate Serving

MAKE AHEAD TIP: Cover and refrigerate up to 1 day in advance. Bring to room temperature before serving.

I substituted brocollini for the greens; added a shallot and used canned white beans rather than soaking beans overnight. It was a delicious combination and very quick and easy. It will definitely make its way into the regular offerings at my house.

g.a.m., VT