Giant beans (gigantes) with greens

A Greek recipe which combines giant beans (gigantes) with a mixture of greens.

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4.92 from 12 votes

Giant beans (gigantes) with greens

A Greek recipe which combines giant beans (gigantes) with a mixture of greens.

Prep Time30

Cook Time2 30

Soaking time12

Course: Main Course

Cuisine: Greek

Servings: servings

Calories: 369kcal

Author: Mia Kouppa

Equipment

1 large pot
1 large frying pan
1 9 x 13 inch baking dish

Ingredients

250 grams White runner beans (gigantes), soaked overnight see Recipe Note
1/2 cup (125 mL) olive oil divided
1 yellow onion, chopped
1 leek, chopped white part only
2 cloves garlic, chopped
6 spring onions, chopped white and green parts
¼ cup chopped dill
1 tsp dried oregano
380 grams mixed greens See Recipe Note below
½ cup parsley, chopped
1 tsp salt
1/2 tsp black pepper
1 lemon

Instructions

Soak your beans in cold water overnight.
250 grams White runner beans (gigantes), soaked overnight
Drain and rinse your beans. Fill up a large saucepot with cold water and add the beans (be sure that the water covers the beans by at least 2 inches). Bring to a boil and then reduce to medium heat. Cook for 1½ to 2 hours, uncovered, until your beans are tender. You may need to add additional water as the beans cook. Drain and set aside.
While your beans are cooking, prepare your greens by chopping them into 1 inch pieces or so and washing them well. There is no need to dry the greens. Set aside.
380 grams mixed greens
In a large frying pan set over medium heat add 1/4 cup olive oil and saute the onion, leek, garlic, green onions, dill and oregano for about 7-8 minutes. Stir regularly to prevent burning. Next add as many greens as can easily fit into the pan and allow them to cook down. Repeat, adding more greens until all have been incorporated. Be mindful not to allow the greens to burn. Remove from the heat.
1 yellow onion, chopped, 1 leek, chopped, 2 cloves garlic, chopped, 6 spring onions, chopped, ¼ cup chopped dill, 1 tsp dried oregano
Preheat oven to 375 degrees Fahrenheit.
Transfer the greens to a lightly greased 9 x13 baking dish and spread them across the bottom. Top with the fresh chopped parsly and then layer the drained beans on top. Add 1/2 cup of boiling water and the salt and pepper.. Top with an additional 1/4 cup olive oil. There is no need to mix.
½ cup parsley, chopped, 1 tsp salt, 1/2 tsp black pepper
Bake on the bottom rack of your oven, uncovered, for approximately 30 minutes.
Before serving, drizzle with additional olive oil, and squeeze the juice of a lemon over the contents in the pan. Add additional salt and pepper if desired. Stir well to combine and enjoy!

Notes

Beans:

If you cannot find white runner beans (gigantes), sometimes referred to as elephant beans, then you can use giant lima beans instead. If you can't find those either, then any large bean could work (ex. white kidney beans). Cooking times for the beans will have to be adjusted.

Mixed greens:

We used a combination of curly chicory, swiss chard; and escarole lettuce. Other options include spinach, kale, collard greens and dandelion greens

Nutrition