A weeknight dinner built on sausage that comes finished and flavorful. The balsamic glaze and kale are already there, so you just need to add substance and a green vegetable to complete the plate. Tender beans absorb the glaze while spinach wilts quickly into something lean and bright.

Serves 2. 25 minutes, 15 at the stove.

About 320 calories a serving, 26 g protein, 27 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 large skillet over medium-high heat. Slice the two sausage links on the bias into half-inch rounds and cook them until they begin to brown and release their glaze, about 4 minutes, stirring occasionally.4 min
2. Add 2 minced garlic cloves to the pan and cook for 30 seconds until fragrant, then add the drained white beans and a splash of water, about 1/4 cup. Stir and let the beans warm through while the glaze coats them, about 2 minutes.2 min
3. Pile the spinach or greens into the pan a handful at a time, stirring as they wilt, until all 3 ounces are incorporated, about 2 minutes. Season with salt and pepper to taste. Divide between two bowls and serve at once.2 min

Note Swap the beans for chopped tomatoes, cooked rice, or polenta if you prefer. Leftovers hold for three days in the refrigerator and reheat gently on the stovetop. Serve with crusty bread or a simple salad of bitter greens dressed in vinegar and oil.