In this recipe the length of marination will depend on the type of greens used. Kale and other brassicas will marinate for longer than chard or escarole. Lettuces, spinach, and arugula would need just the time it takes to cook and cool the beans, as they will turn soggy if left to marinate for very long.

1/4 c extra-virgin olive oil
2 T lemon juice or (white wine) vinegar
1 T honey or agave syrup or other sweetener
1 t thinly sliced fresh hot pepper or 1/2 t crushed red pepper flakes or 1/4 t cayenne powder
salt and pepper, to taste
8 c or so (stemmed) sliced or chopped greens
3 c or so trimmed green beans
1/3 c grated Parmesan, Romano or Asiago cheese

1. Combine oil, lemon juice, honey, hot pepper, salt, and pepper in a large bowl. Add greens and toss to coat with the mixture. Allow to marinate for 1 – 2 hours, or longer, if the greens permit. Stir occasionally during the marination. Chill if marinating for longer than 2 hours.

2. Steam or boil beans until crisp-tender. Boiling will take about 4 minutes; steaming will take longer to achieve this state. Drain beans and transfer to a bowl of ice water to cool. Drain again and lay out on a kitchen towel or two to dry.  Chop into bite-sized pieces if you like. If you are not going to assemble the salad for a while, refrigerate the cooked, cooled, and dried beans.

3. Toss the greens, then add in the beans and toss again. Taste for seasonings. Sprinkle with grated cheese and serve.