Garlicky Greens and Beans

Garlicky Greens and Beans

1 1/2 pounds kale, chard or mustard greens – trimmed and cut into pieces (1 inch)
2 teaspoons olive oil
2 cloves garlic – crushed
1 15-ounce can cannellini (white kidney beans) – undrained
6 dried tomato halves – rehydrated if dried, chopped
1/2 cup chicken broth
1 teaspoon dried rosemary – crushed
Dash red pepper flakes
Salt and black pepper – to taste

In a large saucepan, bring 2 quarts water to a boil; add 1 tablespoon salt to boiling water. Toss the greens into the boiling water and cook until they are almost tender but still bright green, 5-8 minutes (time will depend upon the type of green being used). Drain and rinse with cold water. Set aside. (Greens can be cooked one day ahead; refrigerate until continuing with recipe). Heat olive oil in large skillet and sauté garlic until tender but not browned; stir in beans and cook and stir for 8 minutes, heating beans through (some beans may break up; this is okay as it helps thicken the dish); gently stir in reserved greens and remaining ingredients. Cook and stir gently until heated through. If desired, top each serving with a dusting of freshly grated Parmesan cheese.