Uncover the greens and stir in the beans and the peperoncini. Allow to simmer for 1-2 more minutes to thicken slightly.
Serve over rice or by itself as a side dish. Top with generous amounts of grated vegan Parmesan cheese and toasted breadcrumb (gluten-free if desired).
Store leftovers in the refrigerator for 3-4 days.
Recipe by Meatless Makeovers at https://www.meatlessmakeovers.com/vegan-greens-and-beans/