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You can use linguica or kielbasa in place of chorizo, and any greens you like. Slice smoked chorizo into quarter-inch-thick pieces, then cook in olive oil until it begins to crisp. Slice a head of green cabbage into eight wedges and put it on top of the chorizo; add a couple of cups of cooked or drained canned cannellini or other white beans, spreading to surround the cabbage; cover and cook for a few minutes, then flip the cabbage and stir the beans. Continue cooking until everything is warmed through, season with salt and pepper, and serve topped with toasted breadcrumbs or croutons and a drizzle of olive oil.
– Mark Bittman’s Kitchen Express: 404 Inspired Seasonal Dishes You Can Make in 20 Minutes or Less