3 scallions, sliced, or good-sized bunch garlic chives, minced
2 (16-oz.) cans beans (pink, black or navy), drained and rinsed
1 tsp. chili powder
12 to 16 oz. spring greens with small leaves (such as arugula, watercress, baby spinach), stemmed
Salt and freshly ground black pepper
In large skillet, heat oil over medium heat. Add garlic and cook over low heat, stirring, 30 seconds. Add scallions and cook, stirring, 1 minute. Stir in beans, chili powder, and 1/4 cup of water. Bring to a simmer, then mash just enough beans with back of wooden spoon to create a thick, saucy base. Cover and cook over low heat while preparing greens.
In large pot, steam greens with only the water clinging until wilted, 1 to 2 minutes. Remove from heat and add to beans; stir well. Season with salt and pepper and serve.