Giant beans with mixed greens (and fresh myzithra cheese)

Giant beans are a very popular dried pulse in Greek cuisine and that goes back ages and ages... Very popular thanks to their ability to be cooked in so many different ways and to combine perfectly with so many different vegetables, meat, poultry or even fish. Here we have a classic way which can be an easy vegetarian dish and if you want to omit the cheese then you have a perfect vegan version. Also ideal as a lenten dish for those who like to fast from time to time regardless the time of the year. Part of the original recipe is a type of a leafy and thorny wild green called "Stamnagathi" ("Spiny Chicori" and "Coastal Chicory" probably are the foreign names for it) which mainly (I would say only) grows in Crete. It grows wild and it can be very pricey in the farmers' markets around Greece. My mother only recently started buying it since it was not easy to be bought in other areas other than Crete and she has paid even up to 8 euros per kilo which is very expensive for greens!!! It seems, though, that lately "stamnagathi" is also cultivated around Crete and that is why the price now is cheaper.... It is a very tasty and lightly bitter green when in its wild form. Very popular and common in the Cretan cuisine where it can be eaten either boiled or raw in salads or cooked with other ingredients as in this recipe. I don't expect you of course to find any "Stamnagathi" abroad, so you can use any other type of wild greens that are available in your area. This dish can also be served as a Lenten recipe as long as you omit the cheese

Recipe of Eleni Psihouli
"BHMAgourmet" magazine of "TO BHMA" newspaper

Ingredients (for 5-6 people):
250gr. dried giant beans
salt
pepper
1 tea-cup of olive oil
1 yellow onion, finely chopped
2-3 Spring onions, finely chopped
1 large leek, cut in medium rounds (the white and the green tender part)
300gr. of spinach, cleaned and well washed
300gr. mix of wild greens of your choice, well cleaned and washed
1 small glass of dry white wine
1 tbsp of tomato paste, dissolved in ½ tea-cup of water
1 small bunch of dill, finely snipped
5-6 tbsp of fresh sour myzithra cheese (Xinomyzithra) - (omit if in fasting period)

Method:
The night before soak the giant beans in a large bowl full of cold water.

Next day, if you prefer, boil the beans in fresh water for 2-3 minutes and then drain in a colander. *** I've mentioned before in previous posts that, in this way the beans are easier to digest but a lot of people insist that most nutrients are gone after this "blanching". So it's up to you to pre-boil or not.

After draining, put the beans in the same pot with plenty of water and boil in medium heat until tender but not mushy. Season with salt only about 10 minutes before boiling is done. Drain in a colander and keep aside.

In a wide and not too deep pot warm the oil in medium heat and sauté the onions and the leeks for about 3-4 minutes. Add the spinach and stir with a wooden spoon until wilted. Add the wild greens, stir well and pour over with the wine.

When the alcohol is evaporated turn the heat to medium-low, season with salt and pepper and add the dissolved tomato paste. Cover with the lid and simmer for about 15-20 minutes, or until the greens are tender. If necessary add some more water but don't over do it. Then, add in the pot the dill and the giant beans. Keep simmering for another 10-15 minutes until the food is left with a nice sauce.

Serve immediately garnishing on top with a couple of dollops of the fresh myzithra cheese and some extra dill.