This recipe calls for some red wine to braise the greens. You can also use white wine, vermouth, sake, or other alcoholic beverage. If you’re using white wine, you might like to use white wine vinegar. Or, if you’d rather save your alcohol to drink, then use broth, apple juice, water, or the bean liquid.

You can make this dish as gingery as you like.

2 T vegetable oil
1 – 2 T minced fresh ginger
1 c chopped onion
1/2 c red wine
2 T balsamic, or other, vinegar
2 T maple syrup, agave, or honey
1/4 – 1/2 t crushed red pepper flakes
1 bunch greens, coarsely chopped
2 c cooked (white) beans, drained if necessary
1 c (toasted) walnuts, pecans, almonds, peanuts, or other nuts, coarsely chopped
salt and pepper, to taste

1. Heat oil in a large skillet over moderate heat. Add ginger and onion and cook, stirring, for about 5 minutes, until onion is soft.

2. Add red wine, vinegar, maple syrup, and red pepper flakes. Stir to combine. Add chopped greens and toss to combine. Bring to a simmer, cover if you like, and cook until greens are tender or to your liking.

3. If there’s a lot of liquid, increase the heat some and reduce liquid. Don’t let it all cook off unless you want a dry dish. Stir in beans and nuts and heat through. Season with salt and pepper, and serve.