Combine greens and 1/2 cup broth in a large microwave-safe bowl; cover with plastic wrap, and vent. Microwave at HIGH 8 to 10 minutes or until tender; drain well.
Combine cumin, coriander, and chili powder in a large nonstick skillet; place over medium-low heat. Cook, stirring constantly, 2 minutes or until fragrant. Add remaining broth, oregano, onion, and garlic; bring to a simmer and cook 5 minutes. Stir in beans; cook 2 minutes. Stir in greens. Spoon onto plates; top each serving with 1 tablespoon pine nuts. Serve immediately.
Cooking Light Superfast Suppers
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