1/4 tsp crushed red pepper flakes
1 large bunch greens (such as kale or spinach, about 1 pound), thick stems removed, spinach left whole, other greens roughly cut into 1-inch strips (about 10 cups packed)
1 cup chicken broth
1 15-oz can cannellini beans, rinsed, drained
1-2 tsp Sherry wine vinegar (we used about 2)
Heat 3 tablespoons evoo in large Le Creuset (or other heavy deep pot) over medium heat. Add garlic and dried crushed pepper; stir until garlic is pale golden and fragrant, about 1 minute. Add greens by large handfuls (stir just until beginning to wilt before adding more) tossing with tongs to coat with oil. Once all of the greens have started to wilt, add 1 cup broth, cover, and simmer until greens are just tender, adding more broth by tablespoonfuls if dry, 2 to 8 minutes, depending on type of greens (we used kale and simmered for 5-6 minutes, but if you use spinach you probably only need to simmer for 2 minutes). Add beans; simmer uncovered until beans are heated through and liquid is almost absorbed, about 2 minutes. Stir in 1-2 teaspoon vinegar. Season to taste with salt and pepper; drizzle with remaining 1 tablespoon evoo.