Cut off the bottoms of the escarole, wash the leaves thoroughly, but do not dry. Roughly tear or chop them into pieces. If using collard green, strip away and discard the stems, then chop the greens into 1-inch pieces.
In a large pot over medium heat, heat the olive oil. Add the garlic and sauté until fragrant and translucent, about 15 seconds. Do not let the garlic brown.
Toss the wet escarole or collards into the pot with the garlic (enjoy the sizzle), and sauté until wilted, about 2 minutes.
Add a few pinches of salt, grind in some pepper, and give it a pinch or two of crushed red pepper.
Stir in the beans, the cheese, and the broth.
Let simmer until escarole is tender and beans are soft, about 20 minutes.
Taste the broth and adjust the seasonings. If you wish, add more broth for a soupier consistency.
Serve in individual bowls. Drizzle each serving with a splash of olive oil.
Let guests add more grated cheese, if desired.