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Bring broth to a simmer in a large, high-sided skillet over medium-high heat.
Add onion and garlic and cook until tender, stirring occasionally, about 7 minutes.
Stir in greens, in batches if needed, along with beans, rosemary, thyme and crushed red pepper.
Cover, reduce heat to medium and cook 5 minutes, stirring once.
Uncover and cook another 2 minutes or until greens are very tender.
Stir in black pepper and serve.