Swiss cheese melts into a quick bean braise with garlic and wilted greens. With just one shelf item to work with, we're building a warm, simple dinner from the pantry and a few staples that makes the cheese the star.

Serves 2. 25 minutes, 15 at the stove.

About 500 calories a serving, 26 g protein, 50 g carbohydrate, 24 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium heat. Mince 3 garlic cloves and stir them into the oil until fragrant, about 1 minute.2 min
2. Add one 15 oz can of white beans with their liquid, plus a pinch of salt and pepper. Bring to a simmer and let it bubble gently for 5 minutes while you prepare the greens.5 min
3. Roughly chop 5 oz fresh spinach or greens. Stir them into the beans until they wilt, about 2 minutes.2 min
4. Tear 4 Swiss cheese slices into pieces and scatter them over the beans and greens off the heat. Stir until the cheese melts into the braise, about 1 minute. Taste and adjust salt and pepper.

Note Swap canned beans for cooked dried beans if you have them. Leftovers keep three days covered in the refrigerator and reheat gently on the stovetop with a splash of water. Serve with crusty bread to soak up the broth, or spoon over rice or pasta to stretch it further.