Chorizo releases its red oil and spice into soft potatoes while garlicky greens wilt at the side, making a one-pan weeknight dinner that tastes like more than it is. The sausage here is your anchor and your flavour.

Serves 2. 30 minutes, 15 at the stove.

About 300 calories a serving, 9 g protein, 42 g carbohydrate, 12 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Cut 8 oz chorizo into 1/2 inch thick coins and set aside. Scrub 1 lb waxy potatoes and cut them into 1 inch chunks.
2. Heat 1 tablespoon oil in a large skillet over medium-high heat. When hot, add the chorizo coins and cook until they colour at the edges and release their oil into the pan, about 4 minutes, stirring once halfway through.4 min
3. Add the potato chunks to the skillet and stir to coat with chorizo oil. Season with salt and pepper, then cook without stirring until the potatoes brown on the bottom, about 8 minutes. Stir once, add 1/4 cup water, and cover the skillet with a lid or foil. Cook until the potatoes are tender when pierced, about 8 more minutes, stirring once halfway through.16 min
4. While the potatoes cook, slice 3 garlic cloves thin and roughly chop 1 bunch of hardy greens, discarding the thickest stems. When the potatoes are tender, push them to the side of the skillet, add the garlic to the cleared space, and let it cook in the chorizo oil for 30 seconds.
5. Add the greens to the skillet in batches, stirring as they wilt into the space, about 3 minutes total. Taste and adjust salt and pepper. Serve straight from the skillet.3 min

Note Swap the greens for a bag of spinach or sliced cabbage if you prefer. Leftovers keep in the fridge for two days and reheat gently in a low oven. Serve with crusty bread to soak the chorizo oil, or a simple green salad alongside.