If you’re used to draining canned beans before use, take note that in this 30-minute skillet dish, we use the liquid from one can for braising the greens. Either cannellini or great northern beans work, and mashing a small portion at the end of cooking creates a satisfying creaminess. We like the funkiness of pecorino Romano against the mild beans and minerally greens, but Parmesan is delicious, too. Serve as a vegetarian main with hunks of warm, crusty bread or offer it as a side to roasted chicken.