Step 1

Soak your beans in cold water overnight.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Preheat oven to 375 degrees Fahrenheit.

Step 6

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.

Step 7

Bake on the bottom rack of your oven, uncovered, for approximately 30 minutes.

Step 8

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!