Ingredients:
Bunch of mustard greens washed and cut finely
4 hot italian sausages already cooked--most all natural sausages are fully cooked (or sweet if you're not fond of hot)
bulb of fennel
garlic
olive oil (enough to coat the pan)
chicken stock (I make my own, but Pacific makes a cheap, organic low sodium that is yummy)
can of white beans (my kids love the small ones Goya makes)
any kind of hard cheese to be grated into dish my favorite is paremesan reggiano but it is a bit costly so asiago or pecorino would be good as well
salt
pepper

Put just enough olive oil to coat pan and let the oil heat up on medium heat. Add fennel and garlic and saute for a few minutes. Add sausages and saute for 2 mins. Throw in mustard greens and add as much chicken stock as you like. I added probably 2 cups and it was a bit soupy, which was great with bread, but if you want to make it less soupy and more of a dish, add less chicken stock. Turn burner to one of the lower settings, maybe a 3, and cover loosely with a lid. Stir occasionally and when the greens start to get pretty soft, add the can of white beans and let simmer for 5 or so mins, whenever the greens are soft. Season with salt and pepper and grate fresh, hard cheese over dish at your discretion.
Voila, dinner in no time!