This recipe is quick and easy and healthful:
Buy a head of escarole and a can of cannellini and a head of garlic.
Rinse escarole thoroughly in water to remove any residual dirt and dry with a paper towel.
Cut leaves off and saute in olive oil for about five minutes until the greens are soft and not fried. Add chopped garlic. (You can use garlic powder if you don’t have fresh.)
Halfway through sauteing add the cannellini and cook.
I’ve used habichuelos here which are the tiny version of cannellini.
Voila–in under ten minutes you can cook a dinner for one.
Add a stick of string cheese for a complete protein.