Not so much a recipe as a multi-faceted meal plan — the more greens you have in your box, the more beans you should cook. Once you have the beans cooked, each of these dishes takes less than half an hour to make.
Day One: If you get the newsletter before you get your box, you can get a jumpstart. Soak 1-4 C. cannellini, black, pinto or other large and creamy beans in water all day or overnight. Bring a large pot of salted water to a boil and cook the beans until tender (I use a crockpot to cook them overnight).
Day Two: Separate the leaves of 1 head of Escarole. Soak in a large basin of cold water and drain. Repeat. Check the bases of the larger leaves for grit and rinse individually if necessary. Heat 2 T. olive oil in a pan with 2 minced cloves of garlic, 6 chopped kalamata olives, and 3 crushed anchovy filets (optional). Chop the escarole roughly, then add to the pan in batches when the garlic is soft. It will seem like a huge amount of greens, but will cook down dramatically. Once the escarole wilts, add 2 C. beans. Add the juice of 1 lemon and serve.
Day Three: Heat 2 T. olive oil in a pot and add 1 cleaned, minced leek and 1 minced sweet pepper, seeds and stem removed. Cook on low heat until the leeks are soft and beginning to brown. Add 1 t. cumin and a little chile powder and cook another 5 minutes. Add 2 C. of beans and simmer for 10 minutes.
Cut 1 head of cabbage in half and shred it. Chop 1/2 bunch cilantro, discarding the stems with no leaves. In a bowl, mash 1 avocado with the juice of one lime and a sprinkle of salt. Then toss with the cabbage and cilantro.
Serve the beans in a bowl a heaping serving of the cabbage mixture on top.