Bush's beans come seasoned with bacon and stock, so they need only fresh greens and a hit of acid to become dinner. This sheet-pan braise is done in under thirty minutes, leaving you time to rest.

Serves 2. 25 minutes, 10 at the stove.

About 350 calories a serving, 18 g protein, 53 g carbohydrate, 9 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 skillet over medium. Mince 2 garlic cloves into the pan and cook for thirty seconds until fragrant. Tear 4 oz kale into bite-sized pieces, discarding the tough stems, and add to the pan.
2. Pour one 15 oz can of Bush's beans with their liquid over the kale. Stir and bring to a simmer, then let cook for 10 minutes until the kale is tender, stirring once halfway through.10 min
3. Halve 1 lemon and squeeze both halves over the beans. Taste and season with salt and pepper. Serve in bowls.

Note Swap kale for any bitter green or even spinach if you prefer. Leftovers keep two days refrigerated and warm well in a skillet or microwave. Serve with crusty bread or over rice to stretch it.