One tin of spiced tuna with grain and beans becomes dinner when you build a bowl around it with a fast sauté of hearty greens. The heat is already in the tin, so you just need the green volume and a crisp finish.

Serves 2. 15 minutes, 12 at the stove.

About 130 calories a serving, 11 g protein, 3 g carbohydrate, 9 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 1 clove garlic thin. Wash and roughly chop a bunch of kale or collards into strips, discarding thick stems. Heat 1 tablespoon oil in a wide skillet over medium-high until it shimmers.
2. Add the garlic to the oil and cook for 30 seconds until fragrant, then add the greens with a pinch of salt and pepper and stir often until wilted and tender at the edges, about 5 minutes.5 min
3. Open the tin of tuna and pour its contents into the skillet with the greens. Stir gently to warm through and combine, about 2 minutes. Taste and add salt and pepper as needed.2 min
4. Divide between two bowls and eat right away.

Note Swap the kale for any leafy green or even shredded cabbage. Leftovers keep two days covered in the cold and taste good cold or reheated gently. Serve with lime wedges and hot sauce on the side, or over rice if you want more starch.