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Chop all the above greens, not too finely will do.
Sautee in a casserole with 4 tablespoons of olive oil. Add a bit of salt, put a lid on and turn the flame down.
When soft raise the heat, add the tomato paste and quickly cook the raw tomato flavor off.
Turn the heat down and put the lid back on.
Shred the Cavolo nero and add to the pan with maybe a touch more oil if needed and some seasoning.
Raise the heat to quickly wilt the vegetable and when the pan is hot add a glass of water.
Put the lid back on, turn the heat down and cook until the cavolo is tender.
Once ready add the cannellini beans, some chilli flakes, or black pepper, taste for seasoning and then add enough liquid to your liking.
Cook for at least 20 minutes for all the flavor to mingle and some of the liquid will evaporate.
A final swirl of olive oil and it is ready to welcome few slices of porchetta or a couple of sausages.