Greens and Beans with Garlic and Red Pepper

I was part of an organic fruit and vegetable co-op for a while, and picked up a prepared basket of whatever was in season every week.  I had never really cooked with greens before, so found a few recipes that looked interesting and combined the best of them.  This is what I came up with.

Serves 4 as main course, 6 as a side dish.

2 tablespoons Olive Oil

6 cloves Garlic, sliced thin

8 cups chopped Greens (Kale, Escarole, Curly Endive, Collards, Beet Greens, and/or Chard...)

1/2 cup vegetable stock

1 teaspoon Red Pepper Flakes

1/4 teaspoon salt

1 15 ounce can Cannellini or Great Northern Beans, drained

Parmesan Cheese (optional)

Heat olive oil on medium low heat. Saute garlic two minutes, then add chopped greens and vegetable stock. Saute for 2 minutes until slightly wilted, then cover and turn heat to low for 5 minutes until greens are softened. Mix in red pepper flakes and salt. Add beans and stir over heat until warmed through. Remove from heat. Can serve with Parmesan cheese.