• Heat 4 TBSP of the oil in large skillet over moderate heat. Add the garlic and chili flakes. Simmer until the garlic is fragrant (about a minute) stirring frequently; do not brown the garlic, or you'll end up with a bit of a bitter taste.
• Add the greens in bunches bit by bit. Stir to coat in oil and wait until the greens are beginning to wilt before adding more to ensure proper space and coverage. If you need to, add that extra TBSP of oil. Once all of the greens are cooked down, wilted, and are bright green in color, remove them from the pan with tongs and place them into a bowl; set aside.
• Add the broth to the skillet and bring to a simmer. Add the beans and simmer, uncovered, until the beans are heated through and the liquid is mostly absorbed—about 3-5 minutes.
• Add the greens back to the pan and stir. Season with salt and pepper. Before serving, you can top with freshly grated parmesan. Serve with buttery parmesan toasts, garlic bread, or fresh bread.

Buttery Parmesan Toasts.

• Preheat oven to 375º F. Line a baking sheet with the baguette slices. Stir the garlic in with the melted butter and, with a basting brush, generously brush each slice with the garlic butter. Sprinkle freshly grated parmesan over each slice. Bake in the oven for five minutes. Check on the crispness of the baguettes. You can take them out if you like what you see, or continue to bake them for another 3 minutes. You want to avoid them getting *too* hard and crisp.