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1
Put the cranberry beans in a pot and add just enough water to cover.
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2
Over high heat, bring the beans up to a boil, skimming off any white foam that that rises to the surface, then turn down to a simmer.
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3
Stir in 1/4 cup of the olive oil, the halved garlic, and 12 sage leaves.
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4
Check the beans for doneness after 20 minutes; they will probably take about 30 minutes to cook.
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5
When the beans are tender, season with kosher salt and let cool in the cooking liquid.
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6
Core and seed the peppers.
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7
Cut them in half lengthwise, then into 1/2-inch strips.
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8
In a cast-iron skillet over high heat, heat the 3 three tablespoons olive oil.
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9
Working in batches if necessary, add the peppers and spread in a single layer.
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10
Season the peppers with salt and cook them until they brown, and even char, 8 to 10 minutes, turning once with tongs.
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11
Add additional oil to the pan if it starts to get too dry.
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12
Continue on this way until all of the peppers are cooked, transferring them to a heatproof bowl as they are finished.
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13
Meanwhile, pour the remaining 1/4 cup olive oil into a small frying pan over medium heat.
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14
Add the sliced garlic and saute until the garlic starts to sizzle and turn golden, about 3 minutes.
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15
Add another 12 sage leaves or so to the garlic and oil.
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16
When the sage wilts, remove from the heat.
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17
Pour the contents of the pan over the peppers and fold gently to mix well.
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18
Place the mustard greens on the bottom of a serving bowl or platter.
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19
(I dont like to cut or tear mustard greens, even if they are rather large.
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20
I prefer to serve them whole and let the diners cut them as they eat.)
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21
Using a slotted spoon, lift the cranberry beans from their cooking liquid and place them on top of the mustard greens.
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22
Spoon the peppers and their oil on top of the beans and greens.
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23
Sprinkle with a little coarse sea salt.
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24
Serve warm or chilled.
