Love 'em both.
My mother never cooked any dark leafy greens other than (rarely) spinach, so I had no idea how delicious I would find them in adulthood. I also love most legumes; my husband hates them, however, and has no love for anything green, so beans 'n' greens is a treat I cook for myself alone.
Here's how to make the combo delicious. I got this from Rachael Ray, who got it from her Italian grandpa. They did it with escarole and cannellini beans, but I do it with pretty much any greens and often use chickpeas.
Heat some olive oil in a deep saute pan or pot (don't skimp for this one...use at least a couple of tablespoons if you have a bunch of greens). Add lots of minced or sliced garlic (several large cloves) and cook it for about 30 seconds until it is sizzling and fragrant. Dump in your sliced greens...bitter greens like dandelion or turnip and/or any miscellaneous cabbage-family greens like the kohlrabi tops I used today (mixed with dandelion). Kale is probably too tough, but you can use it if you cook long enough. I don't usually use chard or beet greens, however; they are too mild and sweet for this treatment.
Let the greens cook down a bit (they will shrink a lot as they wilt), then season with salt, pepper, and nutmeg, add a can of cannellini beans or chickpeas (well rinsed to minimize unfriendly gastric disturbances) and a can of low-sodium chicken broth or equivalent volume of your own chicken stock (1 1/2 to 2 cups).
Cook until greens are done to your liking, then serve it with grated cheese and good bread. You can keep your pizza and spaghetti; this is my favorite Italian food.
