Leafy spring greens like spinach, arugula, or watercress look and taste very appealing with pink beans. The more garlicky you make this simple dish, the better.
Heat the oil in a large skillet. Add the garlic and sauté over low heat until it just begins to turn golden. Add the scallions and sauté just until they soften a bit.
Stir in the beans and chili powder and cook over medium heat until heated through.
Add the greens to the skillet in 2 to 3 batches, covering and cooking down until wilted, making room for the entire amount.
Season to taste with salt and pepper and serve at once.