A supper built on the smoky, salty backbone of Jimmy Dean sausage, stirred into white beans and shredded greens. One skillet, quick, and the sausage does the seasoning work.

Serves 2. 25 minutes, 15 at the stove.

About 910 calories a serving, 60 g protein, 56 g carbohydrate, 50 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Crumble 8 oz of the sausage into the pan and cook, stirring often, until it loses its color and browns lightly, about 5 minutes.5 min
2. Mince 2 garlic cloves and dice 1 small onion, then push the sausage to the side and add them to the fat in the pan. Stir and cook until the onion softens, about 2 minutes. While this cooks, drain and rinse one 15 oz can of cannellini beans.2 min
3. Pour the beans into the pan with the sausage and stir to coat. Add 1/4 cup water, salt, and pepper to taste. Bring to a simmer, then let it bubble gently while you prep the greens.
4. Tear 4 oz of kale or collards into bite-sized pieces, discarding the thick center ribs. When the beans are hot, stir the greens into the pan and cook, turning them into the liquid, until they wilt, about 3 minutes.3 min
5. Taste and adjust salt and pepper. Divide between two bowls and serve.

Note Swap the greens for shredded cabbage or spinach if you prefer. Leftovers hold in the fridge for two days; reheat gently with a splash of water. Serve with bread to soak the broth, or stir in cooked rice to stretch it.