Greens with Beans

Trim all stems from greens and wash.
Heat oil in large skillet over medium-high heat. Add onion and cook until lightly browned.
Add garlic and broth to skillet. Bring to a boil.
Add handfuls of greens to the skillet, stirring and cooking down until all greens can fit into the skillet. Cook greens until tender.
Stir in beans and vinegar.
Serve hot and enjoy!

1-pound bag of fresh cut collard greens, kale, spinach, mustard greens, or bok choy
1 1/2 Tablespoons canola oil
1/2 sweet onion, diced
1 teaspoon minced garlic
1/4 cup reduced sodium chicken broth
1, 15.5 ounce can white kidney (cannellini) beans, drained and rinsed
1 Tablespoon white wine vinegar