Canned butter beans go creamy when warmed with butter and garlic, ready in the time it takes to boil water. This shelf gives you the beans; add greens and you have dinner in under twenty minutes.

Serves 2. 18 minutes, 12 at the stove.

About 1650 calories a serving, 2 g protein, 3 g carbohydrate, 185 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Drain the butter beans, reserving one-quarter cup of their liquid. Mince 3 garlic cloves. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
2. Add the garlic and cook for one minute, stirring, until fragrant. Add the drained beans and the reserved liquid, then stir in 2 tablespoons butter and a pinch of salt and pepper. Simmer for two minutes while you chop 4 ounces of greens.
3. Stir the greens into the beans and cook for three minutes, tossing often, until wilted and heated through. Taste and adjust salt and pepper. Serve warm in bowls or over rice if you have it.3 min

Note Swap the greens for shredded cabbage or diced tomatoes if you have them. Leftovers keep, covered, for three days and reheat gently in a skillet. Serve with bread and a squeeze of lemon if you have it, or with a grain to stretch the dish.