Heat 4 tablespoons EVOO in large nonstick skillet over medium heat. Add dried crushed pepper; stir about 1 minute. Add greens by large handfuls; stir just until beginning to wilt before adding more, stossing with tongs to coat with EVOO.
Add 1 cup broth. Cover and simmer until greens are just tender, adding more broth by tablespoons if dry – 1 to 10 minutes, depending on type of greens.
Add beans; simmer uncovered until beans are heated through and liquid is almost absorbed, about 2 minutes.
Stir in 1 teaspoon Balsamic Vinegar. Season with salt and pepper, and more Balsamic Vinegar, if desired. Drizzle with remaining 1 tablespoon EVOO and serve.