Sort the dry lima beans, removing any debris or cracked beans.

Soak the sorted beans in a large bowl of water overnight (at least 8 hours).

Drain and rinse the soaked beans.

Place the beans in a large pot with 6 cups of hot water.

Cover and simmer on low heat for 2 hours, or until tender.

While the beans are simmering, pour a generous amount of olive oil into a large skillet over medium-low heat.

Add the minced garlic and warm until fragrant, being careful not to burn it.

Add the chopped kale, sliced mushrooms, and chopped spinach to the skillet.

Warm on low heat just until the greens are wilted.

Season with black pepper to taste.

Once the beans are cooked, drain any excess water.

Toss the sautéed greens and beans together.

Serve immediately.

Drizzle with truffle oil to taste before serving, if desired.