In a large saucepan, bring 2 quarts water to a boil; add 1 tablespoon salt to boiling water.
Toss the greens into the boiling water and cook until they are almost tender but still bright green, 5 to 8 minutes (time will depend upon the type of green being used). Drain and rinse with cold water. Set aside. (Greens can be cooked one day ahead; refrigerate until continuing with recipe).
Heat olive oil in large skillet and sauté garlic until tender but not browned; stir in beans and cook and stir for 8 minutes, heating beans through (some beans may break up; this is okay as it helps thicken the dish); gently stir in reserved greens and remaining ingredients.
Cook and stir gently until heated through. If desired, top each serving with a dusting of freshly grated Parmesan cheese.