This is a great side dish with grilled meats, but it's so good we've been known to skip the meat, add some crusty bread and call it a meal!

5 TBSPS olive oil, reserve 1 TBSP
3 cloves garlic, thinly sliced
1/4 teaspoon dried crushed red pepper
1 large bunch (about a pound) greens (spinach, kale, mustard, chard....) cut into 1 inch strips
1 cup chicken broth
1 can (15 oz) cannellini beans, rinsed and drained
1 teaspoon red wine vinegar
salt and pepper to taste

Heat 4 TBSP oil in large skillet over medium heat. Add the garlic and dried peppers and cook, stirring, until garlic is pale golden, about 1 minute. Add greens by large handfuls, tossing with tongs to coat with oil and waiting until they just start to wilt to add more.

Add chicken broth, cover and simmer until greens are just tender, 1-10 minutes depending on type of greens, adding more broth by the tablespoon if greens are too dry.

Add beans and simmer, uncovered until beans are hot and liquid is absorbed, about 2 minutes. Stir in vinegar and remaining olive oil, season with salt and pepper. Toss well and serve.

Looks really good, with minor change's in the South, which would seem odd to those not familiar with the culture.
Use ''shellie beans which are fresh green beans with shelled out extra beans from them,
add cooked new potatoes, and serve all with hot sauce and cider vinegar at the table