Cured salami gets soft and renders its fat over white beans and bitter greens in a weeknight braise that tastes like it took hours. The shelf holds just one thing, so we build dinner around its salt and spice with the help of staples and greens from the market.

Serves 2. 30 minutes, 15 at the stove.

About 520 calories a serving, 30 g protein, 50 g carbohydrate, 23 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 4 oz [115 g] uncured genoa salami, 1 tablespoon oil, 3 cloves garlic, to taste salt, to taste pepper, one 15 oz can canned white beans, 5 oz [140 g] bunch of greens (spinach or kale).

1. Slice the salami into quarter-inch rounds. Heat 1 tablespoon of oil in a large skillet over medium heat and add the salami slices; cook until their edges curl and they render their fat, about 3 minutes. While they cook, mince 3 cloves of garlic.
2. Pour off all but 1 tablespoon of the rendered fat if there is more than that. Add the garlic, stir, and cook for 30 seconds until fragrant. Add one 15 oz can of white beans with their liquid and bring to a gentle simmer.
3. Tear 5 oz of greens into bite-size pieces and add them to the beans by the handful, stirring as they wilt into the liquid, about 2 minutes total. Taste and adjust salt and pepper.2 min
4. Divide between two bowls and serve with bread to soak up the broth.

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Note Swap the canned beans for cooked dried beans or lentils if you have them. The braise keeps covered in the refrigerator for three days. Serve with crusty bread or over rice to stretch it.