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Sauteed Greens with Cannellini Beans and Garlic

['5 tablespoons extra-virgin olive oil, divided', '3 garlic cloves, thinly sliced', '1/4 teaspoon dried crushed red pepper', '1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe; about 1 pound), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed)', '1 cup (or more) vegetable broth or low-salt chicken broth', '1 15-ounce can cannellini (white kidney beans), rinsed, drained', '1 teaspoon (or more) Sherry wine vinegar']

Heat 4 tablespoons oil in large nonstick skillet over medium heat. Add garlic and dried crushed pepper; stir until garlic is pale golden, about 1 minute. Add greens by large handfuls; stir just until beginning to wilt before adding more, tossing with tongs to coat with oil.
Add 1 cup broth, cover, and simmer until greens are just tender, adding more broth by tablespoonfuls 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 vinegar. Season with salt and pepper, and more vinegar if desired; drizzle with remaining 1 tablespoon oil and serve.

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