BEET GREENS WITH WHITE BEANS

Beet Greens with White Beans image

Yield serves 6 to 8

Number Of Ingredients 10

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2 cups dried white beans
2 tablespoons kosher salt, plus more to taste
2 bunches beet greens
1 red onion, cut into 1/8-inch dice
1 garlic clove, minced
1 teaspoon chopped fresh thyme
Zest and juice of 1 orange
1 teaspoon white wine vinegar
1/2 cup olive oil
1/4 teaspoon cayenne pepper

Steps:

Soak the beans overnight in a pot filled with water to cover. Drain and set aside.
Bring 10 cups of water to a boil in a large pot over high heat. Stir in the soaked beans and salt. Reduce the heat to medium-low and cook for 45 minutes, or until the beans are soft. Drain and set aside.
Meanwhile, wash the beet greens very well by lifting them up and swishing them around in a large bowl of cold water. If any dirt remains in the bottom of the bowl, repeat this process once or twice until the bottom of the bowl is clean. Drain the greens in a colander.
Bring 1 cup of lightly salted water to a boil in a 4-quart saucepan over medium-high heat. Reduce the heat to a simmer, add the greens, and cook for 10 minutes, or until soft.
Drain the beet greens and run them briefly under cold water to cool. Drain very well and, using your hands, squeeze out any excess water. Chop the beet greens into 2-inch pieces.
Mix the beans, beet greens, red onion, garlic, thyme, orange zest, orange juice, vinegar, olive oil, cayenne pepper, and salt, to taste, in a large bowl until well combined. Allow the greens and beans to marinate for at least 1 hour before serving, so the flavors have a chance to marry.