From Phila Inquirer Food Section; serves 4-6. This can be used as a side dish, or served over pasta, rice or other grain

5 Tablespoons extra virgin olive oil, divided use
3 garlic cloves, thinly sliced
1/4 teaspoon dried, crushed red pepper flakes
1 large bunch greens(mustard, kale, collards, spinach and/or broccoli rabe or any others you have), tough stems removed -- leave spinach whole if using, other greens rough chop into 1-inch strips. You should have about 10 cups packed greens
1 cup or more vegetable broth or low-sodium chicken broth
1 15-ounce can cannellini beans, drained and rinsed
1 teaspoon or to taste, of sherry vinegar or red wine vinegar

Heat 4 tablespoons olive oil in a large nonstick skillet over medium heat. Add garlic and dried crushed red pepper; stir until garlic is pale golden, about 1 minute. Add greens by large handfuls; stir just until beginning to wilt before adding more, tossing with tongs to coat with oil.

Add 1 cup broth, cover, and simmer until greens are just barely tender -- this can be 1-10 minutes depending on the greens you are using. Add more broth a tablespoon at a time if mixture gets dry.

Add beans; simmer until beans are heated through and liquid is almost absorbed, about 2 minutes. Stir in the vinegar, salt and pepper, taste and add more vinegar if desired. Drizzle with remaining 1 tablespoon olive oil and serve.