Fill a large pot three-fourths full with water. Bring to a boil over high heat and add kosher salt. Submerge greens in salted water and blanche for 5-8 minutes, or until tender.

Remove some of the cooking liquid if that’s what you want to use. Drain the greens in a colander and press against the leaves with a large spoon to squeeze out some of the excess water. You can also do this in a clean kitchen towel, but it will be hot! Transfer to a cutting board and chop in large pieces.

Warm the olive oil in a large skillet over medium heat and add the garlic and red pepper flakes, if using. When you see the first signs of a golden color on the garlic, add the collard greens. Sprinkle with the sea salt and stir to coat with the oil. Add the beans and stock or cooking water and simmer uncovered for 5 minutes, until the liquid has reduced a bit. Stir in the grated cheese and taste for salt. Serve immediately.