Argentino chorizo is cured and ready to eat, so it just needs warming through with beans and quick-cooked greens for a weeknight dinner that feels substantial. The salty, spiced sausage seasons everything else without extra work.

Serves 2. 25 minutes, 18 at the stove.

About 1050 calories a serving, 82 g protein, 168 g carbohydrate, 8 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice the 8 ounces of chorizo on the bias into quarter-inch rounds. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat and cook the chorizo until the edges are browned, about 4 minutes, stirring occasionally. Transfer to a plate.5 min
2. In the same pan, cook 1 small diced onion and 2 minced garlic cloves in the chorizo fat until soft, about 3 minutes, stirring often.3 min
3. Add the drained 15-ounce can of white beans and stir to coat with the oil. Cook until warmed through, about 2 minutes.2 min
4. Stir in 4 ounces of fresh spinach or kale until wilted, about 1 minute. Return the chorizo to the pan and toss everything together. Taste and adjust salt and pepper as needed—the chorizo is already quite salty, so go easy.2 min

Note Swap the greens for any sturdy leafy vegetable or even diced tomatoes if you have them. Leftovers keep covered in the fridge for three days and reheat gently on the stove. Serve with crusty bread to soak up the oil and broth.