Shell the beans and discard the pods.
In a large pot or saute pan heat the vegetable oil. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the broth and beans and bring to a boil. Reduce heat to a simmer, cover, and cook until the beans are just tender, about 45 minutes.
Meanwhile, remove the tough stems from the greens and coarsely chop the leaves. Add the greens and 1/2 tsp. salt. Cover and cook until the greens are silken, about 40 minutes more. Add salt and pepper to taste.
Optional: Brown 4-8 pieces of chicken in the pot before starting the recipe. Set the browned chicken aside while the beans cook and return to the pot with the greens.