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Sauteed Greens With Cannellini Beans And Garlic

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Ingredients

5 tablespoons extra-virgin olive oil, divided

3 garlic cloves, thinly sliced

1/4 teaspoon dried crushed red pepper

1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe; about 1 pound), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed)

1 cup (or more) vegetable broth or low-salt chicken broth

1 15-ounce can cannellini (white kidney beans), rinsed, drained

1 teaspoon (or more) Sherry wine vinegar

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