Instructions: Using a potato masher or a large slotted spoon, slightly mash the beans until they hold together. Stir in the lemon juice, salt, and pepper to taste. If you plan to serve the dish at room temperature, set it aside. If you plan to serve it hot, gently heat the beans in a covered saucepan on low heat, using a heat diffuser or a double boiler if necessary to prevent sticking.

Wash the greens and chop them into small pieces. In a large skillet or wok, heat the olive oil and garlic on medium heat until the garlic is just turning golden. Add the greens. You may have to wait for the first greens in the pan to wilt before you can add the rest. Raise the heat and cook, stirring frequently, until all of the greens are wilted and bright green. Add salt and pepper to taste.

Serve the beans and greens side by side in a serving bowl, or make a nest of the greens and mound the beans in the center. Drizzle the top with extra-virgin olive oil, if desired.

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