12 ounces collard greens or escarole, swiss chard, kale, or spinach, stems removed and finely chopped. leaves torn into 3 to 4 inch sized pieces washed, and drained but not dried. 2 cans (15 ounces each) cannellini or great northern beans , drained and rinsed, or just about 4 cups of home-cooked beans, drained.