A quick braise of hot sausage, creamy white beans, and leafy greens that builds deep flavour in under thirty minutes. This shelf holds one good thing, so the rest comes from the pantry and a quick trip to the produce aisle for sturdy greens and garlic.

Serves 2. 25 minutes, 12 at the stove.

About 630 calories a serving, 36 g protein, 49 g carbohydrate, 33 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a skillet over medium-high heat, then crumble in 8 ounces of sausage, breaking it into small pieces as it cooks until it loses its raw colour, about five minutes. While the sausage cooks, mince 2 cloves of garlic and chop the kale into bite-sized pieces.
2. Add the minced garlic to the sausage and cook for thirty seconds until fragrant, then pour in the drained canned white beans and stir to coat with the fat.
3. Add the chopped kale to the skillet and stir until it wilts into the mixture, about two minutes. Season with salt and pepper to taste, then let everything braise together over medium heat, stirring occasionally, until the greens are tender and the flavours marry.8 min

Note Swap canned beans for cooked dried beans if you have them on hand, or use chard or spinach instead of kale. Leftovers keep in a covered container in the fridge for three days and reheat gently on the stove with a splash of water. Serve with crusty bread to soak up the broth, or over rice.