Clean your greens. If you are using chard or kale tear the leaves into bite sized pieces save the stalks and chop coarsely.
Put a couple of tablespoons of good (extra virgin) olive oil in a deep sauté pan on low heat. Crush a few cloves of garlic and cook very slowly till garlic is light golden. Add the stalks add to pan with a pinch of crushed red pepper. Sauté a few more minutes and then add a drained, rinsed can of cannellini beans. Squeeze in juice from a lemon and add a couple of tablespoons of water. Salt and pepper to taste. When the beans are bubbling add the greens. Cover and cook until just tender, taste for seasoning and add a little more oil.
This is good as a leftover. So far everyone has loved this, even kids.