Mild Italian chicken sausage already carries fennel and garlic, so it seasons beans and greens without fuss. This is weeknight cooking at its simplest: browning sausage, then simmering everything together in one pot until the kale softens.

Serves 2. 35 minutes, 10 at the stove.

About 640 calories a serving, 54 g protein, 73 g carbohydrate, 17 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large pot over medium-high heat. Crumble in 12 oz of the sausage and cook, stirring often, until no pink remains, about 6 minutes.6 min
2. Mince 2 cloves garlic and add to the pot, cooking 1 minute until fragrant. Pour in one 15 oz can white beans with their liquid and stir.1 min
3. Tear 4 oz kale into bite-size pieces, discarding thick stems, and stir into the pot. Bring to a simmer and cook until kale is tender, about 15 minutes, stirring occasionally.15 min
4. Taste and season with salt and pepper as needed. Ladle into bowls and serve.

Note Swap kale for Swiss chard or spinach if you prefer. Leftovers keep three days refrigerated and reheat gently on the stove. Serve with crusty bread to soak the broth, or over rice to stretch it.