Greens and Beans

Heat 4 tablespoons of olive oil in large nonstick skillet over moderate heat. Add garlic slices and dried crushed pepper flakes. Stir until the garlic is fragrant, appoximately 1 minute; do not brown the garlic.

Add greens in bunches bit by bit (stir to coat in oil and until the greens are beginning to wilt before adding more to ensure proper space and coverage). Add another tablespoon of olive oil if needed.

Once all of the greens have been cooked, wilted and are bright green in color, carefully remove from the pan with tongs and place in a bowl. Drain any excess oil or liquids if need be. Set aside.

Add broth to the now-empty pan, cover, and bring to a simmer. Add beans and simmer uncovered until beans are heated through and liquid is almost absorbed, appoximately 2 minutes.

Add the greens back to the pan and stir. Season with kosher salt and ground black pepper. Before serving, top with freshly grated Parmesan.

Notes:
1. I used half baby spinach and half kale, but you can also use broccoli rabe and/or mustard greens. Remove thick stems from kale, and leave the baby spinach whole.
2. You can eat this dish as-is or serve on slices of baguette (toasted or non-toasted!) with more freshly grated Parmesan!