These flavourful chicken sausages turn crisp and golden in the oven while tender greens wilt underneath, soaking up the rendered fat and spice. The feta in the casing means you need only what you already have to pull this together on a busy night.

Serves 2. 25 minutes, 5 at the stove.

About 340 calories a serving, 35 g protein, 38 g carbohydrate, 10 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons of olive oil in a large cast iron or sheet pan over medium-high heat. Pierce each sausage three times with a knife and lay them in the hot oil. Cook for 2 minutes without moving them, then turn and cook on the other side until browned all over, about 8 minutes total. Transfer to a plate.10 min
2. Reduce heat to medium and add 2 thinly sliced cloves of garlic to the same pan, stirring just until fragrant, about 30 seconds. Add 4 cups of packed spring greens or arugula in batches, tossing with the oil and cooking until they wilt down, 2 to 3 minutes total.3 min
3. Return the sausages to the pan, nestling them into the greens. Cook until the sausages are heated through and cooked to 160°F (71°C) when measured inside a thick link, about 2 minutes more.2 min
4. Divide between two plates or bowls. Squeeze the juice from half a lemon over each portion and season with salt and pepper to taste.

Note Swap the spring greens for a head of escarole or a bunch of mustard greens if they are what you have. Leftovers keep covered in the fridge for two days and reheat gently on the stovetop. Serve with crusty bread to soak up the pan juices, or pile onto a bed of cooked white rice to stretch the dish.