1. To soak the beans, you can either combine beans and 5 times the amount of water in a medium pot or soak overnight (e.g. 1 cup beans to 5 cups of water). Alternatively, for a quick soak, bring the beans and water to a boil. Boil 2 minutes. Remove from the heat, cover and let stand 1 hour. Drain the beans and return to the pot. Again add 5 times amount of water, thyme sprigs, garlic, and bay leaves. Bring to a boil, reduce the heat, cover partially and simmer until the beans are tender but still hold their shape, about 1 hour to 2 hours depending on freshness of beans (beans not presoaked will take longer about 2 to 3 hours to cook.) Check and add more water if necessary to keep beans completed covered during cooking. Cool in the liquid and then drain. Set aside.

2. Place kale in a steamer over boiling water. Cover and cook until the kale is tender, about 5 to 10 minutes. Remove kale from the steamer and drain excess water. Set aside.

3. Remove tough stems from the chard and roughly chop the leaves, then rinse and set aside. Add olive oil and anchovies into a hot sauté pan. Sauté over medium heat for 2 minutes and mash the anchovies. Add garlic and sauté until it begins to brown. Add the white beans and the chard and sauté until the chard wilts.