Sliced sausage, sweet from the apple and nutty from the cheese, meets gently wilted greens and a pool of pan sauce that cuts through the richness. One skillet, twenty minutes, and the sausage does most of the work for you.

Serves 2. 25 minutes, 15 at the stove.

About 550 calories a serving, 40 g protein, 47 g carbohydrate, 24 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Slice the sausage on a diagonal into half-inch thick rounds and lay them flat in the pan. Let them sit for two minutes without moving, then turn and cook two minutes on the second side until golden at the edges; transfer to a plate.5 min
2. In the same pan, dice 1 small onion and add it to the fat left behind; cook for two minutes while you mince 2 garlic cloves, then add the garlic and cook one minute more, stirring, until fragrant.3 min
3. Pour in 1/4 cup apple cider vinegar or wine and scrape the bottom of the pan with a wooden spoon, releasing all the browned bits; simmer for one minute as you rough chop 5 ounces mustard greens.1 min
4. Add the greens to the pan in two handfuls, stirring the first handful down before adding the second. Cook until the greens are tender and have released their liquid, about three minutes.3 min
5. Return the sausage to the pan with any accumulated juices, add 1 tablespoon butter and a pinch each of salt and pepper, and turn everything to coat. Cook just until the sausage is warmed through and the butter has melted into the greens, about one minute.1 min

Note The sausage keeps refrigerated for three days and reheats gently on low heat to avoid hardening. Mustard greens can be swapped for kale or collards; add an extra minute to the cooking time. Serve with crusty bread or over rice to catch the pan sauce.