A weeknight bean stew that leans on one good can and a knob of garlic butter. Canned beans are already cooked, so this comes together in the time it takes to toast bread and melt the greens down into the pot.

Serves 2. 25 minutes, 15 at the stove.

About 520 calories a serving, 19 g protein, 71 g carbohydrate, 19 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

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1. Slice 2 cloves of garlic thin and halve 1 small onion lengthwise. Heat 3 tablespoons olive oil in a wide pot over medium-high, then add the onion cut side down and the sliced garlic. Let them color for three or four minutes while you tear the kale into bite-sized pieces.
2. Add the torn greens and a pinch of salt to the pot and stir often until they wilt down, about five minutes. Pour in the can of beans with their liquid, stir, and let the pot come to a simmer.5 min
3. While the beans warm, mince 2 cloves of garlic and stir them into 2 tablespoons of soft butter. Arrange 4 slices of bread on a baking sheet and broil them four inches from the heat until golden on one side, about two minutes. Pull the sheet out, flip each slice, spread a heaping teaspoon of garlic butter on the toasted side, and broil until the butter melts and the bread is golden, about one more minute.5 min
4. Taste the beans and greens, adjust the salt and pepper, and ladle them into bowls. Serve with the garlic toast for soaking up the broth.

Note Swap collard or chard for kale, or use frozen spinach if fresh greens are not on hand. Leftovers hold, covered, for three days in the fridge and taste better the next day. Serve this stew with a simple green salad and a squeeze of lemon for brightness, or stretch it with cooked rice stirred in at the end.