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1
Bring a large pot of water to a boil.
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2
Fill a bowl with ice water.
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3
When the water in the pot comes to a boil, salt generously and add the greens.
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4
Cook for one to three minutes (depending on the type of green) until just tender.
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5
Transfer to the ice water.
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6
Allow to cool for a few minutes, then drain, squeeze dry and chop.
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7
Set aside.
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8
Cook the clams or mussels in batches.
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9
In a large, lidded pan over medium heat, combine 1 tablespoon of the shallots, one garlic clove, the wine, parsley and thyme sprigs and half the clams or mussels.
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10
Bring to a boil, cover and cook about four minutes until they just open.
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11
Remove from the pan using tongs, and place in a bowl.
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12
Repeat with the remaining clams or mussels.
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13
When the seafood is cool enough to handle, remove from the shells, holding the shells over the bowl to catch their juice.
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14
Rinse briefly in case there is any lingering sand.
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15
Cut the clams in half if theyre large.
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16
Strain the liquid in the pan through a cheesecloth-lined strainer into a small bowl, and set aside.
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17
Return the pan to medium heat, and add 1 tablespoon of olive oil.
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18
Add the remaining shallots and garlic and salt to taste.
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19
Cook gently for three to four minutes until the shallots are tender.
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20
Add the remaining tablespoon of olive oil and the chopped blanched greens.
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21
Cook, stirring over medium heat, for five minutes.
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22
Slowly pour the strained seafood juice into the pan, then add the beans and chicken stock.
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23
Bring to a simmer.
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24
Simmer five to 10 minutes.
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25
The greens should be very tender.
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26
Stir in the seafood, add several twists of the pepper mill, taste and adjust salt.
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27
Heat through and serve.
