1 Bag Lima Beans

​1 Bunch Swiss Chard

1/2 Bunch Kale

2 Medium Onions

4 Large Garlic Cloves

1 Table Spoon Olive Oil

 

 

Soak Lima Beans over night and cook according to package directions with onion & garlic. Devein swiss chard and chop veins in small chunks. I discarded the  kale veins, and chopped both kale & swiss chard leaves in strips. Boil the greens in about 5 cups of water with onion, garlic, and olive oil until tender, about 30 or 40 minutes. Mix with beans, add salt & pepper to taste.​