In a large pot, combine lima beans, water and kombu. Bring water to a boil, reduce heat to medium-low and allow the beans to simmer for approximately 40 minutes, or until tender.

Drain the beans and remove the kombu. In a food processor or blender, combine olives, capers, onion and sundried tomatoes and pulse the mixture until it is coarsely chopped.

In a large skillet, heat olive oil. Add blended olive mixture and sauté for approximately 5 minutes, until onions start to become translucent. Add anchovies and garlic. Mix in the shredded greens and sauté for 3-4 minutes. Add the cooked beans and combine all ingredients over medium heat. Serve warm or at room temp.