A can of gumbo gets body and brightness from fresh greens and garlic, turning shelf soup into something that tastes like you stopped to cook. One pot, thirty minutes, and two bowls to fill.

Serves 2. 30 minutes, 15 at the stove.

About 190 calories a serving, 16 g protein, 3 g carbohydrate, 12 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a pot over medium heat. Mince 2 cloves garlic and cook until fragrant, about one minute.1 min
2. Pour the gumbo into the pot and stir well; bring to a gentle simmer while you clean and tear 4 ounces of greens into bite-sized pieces, discarding tough stems.5 min
3. Once the gumbo simmers, add the greens a handful at a time, stirring to wilt them into the pot; simmer for ten more minutes, until the greens are tender and the broth darkens slightly.10 min
4. Taste and season with salt and pepper as needed before serving.

Note Swap collard greens for spinach, mustard greens, or escarole if you like; spinach wilts faster, so add it in the last two minutes. Leftover gumbo keeps three days in the fridge and freezes well for a month. Serve with cornbread or over rice to stretch it into a second supper.