You can use beet greens, broccoli raab (aka rapini), kale, escarole, collard greens, or turnip greens. I used turnip greens. You can use any kind of white colored bean. This recipe is from the Culinary Institute of America: Vegetables cookbook. I altered it by adding ham.
It was very tasty.
chopped ham
2 T olive oil
2 T minced garlic
1/2 tsp crushed red pepper flakes, optional
10 cups coursely chopped beet greens (I didn't use near this much. Just a small bunch of turnip greens.
1/2 cup chicken broth
1 tsp salt, or to taste
1/2 tsp ground black pepper, or to taste
2 cups cooked white beans, drained and rinsed
2 tsp malt vinegar, or to taste (no clue what that is, I left it out)
Heat oil in pan and saute garlic until aromatic (about 1 min). Add red pepper, saute until aromatic (30 seconds).
Add greens and cook, stirring and tossing briskly with wooden spoon to coat the greens evenly with the oil. When the greens have cooked down and are a vivid green color, about 5 min, add broth. Season to taste with salt and pepper.
Bring broth to a simmer, add beans (and ham) and cook, stirring frequently, until greens are fully wilted and dish is very hot. Season with vinegar.
