Beans and Greens

Ingredients:

5 TBS extra virgin olive oil
3 garlic cloves, thinly sliced
1/4 tsp dried crushed red pepper
1 large bunch of greens, thick stems removed (about 10 cups packed)
1 cup (or more) low-salt chicken broth
1 can cannellini beans, rinsed and drained
splash of white wine (optional)
juice of 1/2 a lemon
1 tsp Sherry wine vinegar (I used white balsamic)

Directions:

Heat 4 tablespoons oil in large nonstick skillet over medium heat. Add garlic and dried crushed 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.  Season with salt and pepper.

Add 1 cup broth, cover, and simmer until greens are just tender, adding more broth by tablespoonfuls if dry, 1 to 10 minutes, depending on type of greens. Add beans and splash of white wine; simmer uncovered until beans are heated through and liquid is almost absorbed, about 2-10 minutes. Stir in 1 teaspoon vinegar and squeeze in lemon.Drizzle with remaining 1 tablespoon oil and serve.