Stewy White Beans

2 Tbsp olive oil
2 small shallots, finely chopped
2 cloves garlic, finely chopped
1 lb mustard greens or kale, stems removed, leaves sliced into 1" strips
juice from 1 lemon
2 tsp brown sugar
1 bay leaf
1/4 tsp red pepper flakes
2 c vegetable broth
1 (28 oz) can whole or diced tomatoes, undrained
1 (15 oz) can white beans, drained
1 1/2 tsp salt
1/2 tsp black pepper

Heat oil in a large pot over medium-low heat. Add shallots and cook 4 minutes. Add garlic and greens and cook, stirring frequently, until greens begin to wilt, 3-5 minutes. Add 1 Tbsp lemon juice, brown sugar, bay leaf, red pepper, broth, and tomatoes and their juices. Bring to a boil. Reduce heat and simmer gently until the greens are tender, about 15 minutes. Add beans and cook 5 minutes. Remove and discard the bay leaf. Season with salt, pepper, and (if desired) the remaining lemon juice.

NOTES
From Real Simple.
Untried.