A tin of seasoned baked beans becomes a complete meal when you warm them in a skillet with fresh greens, bake cornbread while they cook, and sit down to comfort food on a weeknight. The sweetness of the beans and the slight heat from the greens balance each other perfectly.

Serves 2. 35 minutes, 15 at the stove.

About 440 calories a serving, 9 g protein, 27 g carbohydrate, 33 g fat. From USDA figures for 78% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a 10-inch skillet over medium heat. Tear 4 ounces of collard greens into pieces, add them to the pan with a pinch of salt and a grind of pepper, and cook until they soften, about 5 minutes, stirring often.5 min
2. Mince 2 garlic cloves and add them to the greens, cooking for 1 minute more. Pour in the entire can of baked beans, stir, and lower the heat to a simmer while you make the cornbread.1 min
3. Heat your oven to 400 degrees F [200 degrees C]. In a bowl, whisk 1/2 cup flour, 1/2 cup cornmeal, 1 teaspoon salt, and 1/2 teaspoon pepper. In another bowl, beat 1 egg with 1/2 cup milk, then stir in 2 tablespoons melted butter and 1 tablespoon oil.
4. Stir the wet ingredients into the dry until just combined. Pour the batter into a buttered 8-inch cast-iron skillet and slide it into the oven.
5. Bake the cornbread until a toothpick inserted in the center comes out clean, about 15 to 18 minutes. The top will be golden.18 min
6. While the cornbread bakes, let the beans and greens simmer gently for the remaining time, stirring once or twice, until the greens are tender and the beans are heated through. Taste and adjust the seasoning with salt and pepper.

Note Swap the greens for spinach or kale if you prefer; wilting time stays the same. Leftovers keep in the refrigerator for three days and reheat gently on the stove. Serve the cornbread alongside, crumbled into the beans if you like, or with butter on the side.