Garlicky Mustard Greens and White Beans

From the garden

• 2 bunchs mustard greens, stems removed, leaves torn
• 4 cloves garlic, thinly sliced

From the pantry

• ¼ cup olive oil · plus more for drizzling
• ½ tsp red pepper flakes
• 2 cans white beans (cannellini), drained and rinsed
• 1 cup vegetable stock
• 1 lemon, half juiced, half cut into wedges
• ½ cup parmesan, shaved or grated (optional)
• crusty bread (optional) · for serving
• salt · to taste
• black pepper

1. Warm the olive oil in a wide, deep skillet over medium heat and cook the garlic slices 1–2 minutes until just pale gold. Pull back the heat before they brown. Stir in the pepper flakes for 30 seconds.
2. Add the mustard greens in big handfuls with a pinch of salt, tossing each batch until it wilts, 3–4 minutes total. Their raw horseradish bite mellows to a gentle pepperiness as they cook.
3. Add the beans and stock and simmer 8–10 minutes, mashing a few beans against the pan, until the liquid turns creamy and coats the greens.
4. Finish with the lemon juice, season with salt and plenty of black pepper, and serve in shallow bowls with a drizzle of olive oil, parmesan if using, lemon wedges, and bread for the brothy bottom of the bowl.