Summer Greens with Sausage

1 ½ lbs Italian sausage or chorizo
1 ½ lbs greens (mustard greens, kale, chard, etc.), washed, stemmed, chopped
4 garlic cloves, chopped
2 tablespoons olive oil
1 15-oz can red beans, drained and rinsed
2 tablespoons cider vinegar
Salt and pepper to taste

Poke sausages and cook, turning occasionally, under a broiler until browned, about 10 minutes. While sausage is cooking, heat oil in a large skillet over medium-high heat and add greens, garlic, and about a half cup of water. Toss to mix, cover, and cook until greens are tender, about 10 minutes. Stir in beans and vinegar, season with salt and pepper, and cook until heated through, about 5 minutes. Serve with sausages.