Half a tin of beans becomes a quick weeknight supper with wilted greens and aromatic garlic. The beans thicken into a loose sauce as they warm, so there is no fussing with water or broth. Cook everything in one skillet and you are done.

Serves 2. 20 minutes, 15 at the stove.

About 170 calories a serving, 3 g protein, 9 g carbohydrate, 14 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat 2 tablespoons oil in a large skillet over medium heat. Slice 2 cloves garlic thin and cook them in the oil until fragrant, about 1 minute, stirring often so they do not brown.
2. Chop your greens roughly and add them to the pan in handfuls, stirring to wilt them as you go, about 3 minutes total. Season with salt and pepper.
3. Pour in half a tin of cooked beans with their liquid and stir well. Warm everything through, about 5 minutes, stirring gently. The beans will break down slightly and thicken the cooking liquid into a light sauce.5 min

Note Swap in any greens you have or add a drained tin of tomatoes instead. Leftovers keep three days in the fridge and warm well. Serve over rice or toast, or fold into warm tortillas with a dollop of sour cream.

A pantry dinner when the shelf is bare: dried beans cooked fast in a pot with garlic, onion, and a pinch of spice, then finished with whatever greens you have on hand. This teaches how to make beans tender without hours of soaking, and stretches what you have into something warm and filling.

Serves 2. 50 minutes, 10 at the stove.

About 350 calories a serving, 11 g protein, 44 g carbohydrate, 22 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

1. Rinse the handful of dried beans in a sieve and put them into a pot with 4 cups water. Bring to a boil, then remove from heat, cover, and let sit for 15 minutes to soften them without soaking overnight. Drain and rinse.20 min
2. Meanwhile, chop 1 small onion fine and mince 3 garlic cloves. Heat 2 tablespoons oil in the pot and cook the onion and garlic over medium heat until the onion softens, about 3 minutes.3 min
3. Add the drained beans back to the pot with 3 cups fresh water and 1/2 teaspoon dried cumin. Bring to a boil, then lower the heat and simmer gently for 25 minutes, stirring now and then, until the beans are tender but not falling apart.25 min
4. While the beans finish cooking, roughly chop your greens. When the beans are tender, stir in the greens with a pinch of salt and pepper and cook for 2 minutes until they wilt.2 min
5. Taste and add more salt and pepper if needed. Squeeze half a lemon over the pot, stir, and divide between two bowls.

Note Swap the greens for diced tomato or a handful of spinach from the freezer. Leftovers keep three days refrigerated and reheat gently on the stovetop with a splash of water. Serve with warm bread or rice to soak up the broth, or crumble feta over the top if you have it.

A quick supper built around half a jar of home-cooked beans, simmered with garlic and finished with greens and a touch of oil for body. The beans are tender and need only heat and seasoning to become dinner.

Serves 2. 25 minutes, 15 at the stove.

About 270 calories a serving, 6 g protein, 17 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat 2 tablespoons of oil in a large skillet over medium heat. Slice 1 small onion thin and cook until softened and starting to brown, about 5 minutes, stirring often.5 min
2. Mince 3 cloves of garlic and add to the pan along with the beans from half the jar and their liquid. Simmer for 5 minutes until the beans are hot, stirring occasionally.5 min
3. Tear or chop 4 ounces of greens into bite-sized pieces and stir into the beans. Cook until the greens are tender, about 3 to 5 minutes. Drizzle in the remaining 1 tablespoon of oil.5 min
4. Taste and season with salt and pepper. Divide between two bowls and serve warm.

Note Swap the greens for shredded cabbage if that is what you have. Leftovers keep covered in the fridge for three days and can be reheated gently in a pan or eaten cold. Serve with crusty bread or rice to soak up the broth, or stretch the dish by adding cooked grains.