Step 1

Put the olive oil and shallots in a 10-12-inch skillet set over medium-high heat. Cook and stir 2-3 minutes, until they're softened

Step 2

Add the beans, garlic, rosemary, salt and red pepper to the pan and give the mixture a stir. Cook for a minute or two, until the garlic smells fragrant (but don't brown it).

Step 3

Pour in the broth and add the cream. Bring to a simmer and cook about 5 minutes, stirring once or twice.

Step 4

Lower the heat and add the greens to the skillet. Stir them in, and continue cooking until the greens turn bright green and begin to wilt. Remove from the heat. Sprinkle the cheese over the beans and stir.

Step 5

Serve the beans warm as a main dish, side dish or spooned over pasta for the ultimate carb fest!