In a large nonstick skillet over medium heat, add 4 tablespoons of extra-virgin olive oil. Add the garlic and crushed red pepper, and stir until the garlic is light golden.
Start to add greens by large handfuls. Stir the greens to coat with the extra-virgin olive oil. When they begin to wilt, add another handful of greens.
Add 1 cup of broth and cover the skillet. Continue to cook (about 10 minutes) until the greens are tender. If needed, add more broth a tablespoon at a time.
Add the beans, and allow the mixture to simmer uncovered, until the beans are heated through. The liquid should be mostly absorbed.
Add the vinegar, the last tablespoon of extra-virgin olive oil, and the salt and black pepper to taste.
