Ground sausage cooks down to flavour rice and fold into quick-wilted greens. The shelf gives you little to work with, so we build a simple weeknight supper from the sausage itself and pantry staples.

Serves 2. 30 minutes, 20 at the stove.

About 1400 calories a serving, 94 g protein, 128 g carbohydrate, 53 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat one teaspoon of oil in a large pan over medium-high heat. Crumble 12 ounces of sausage into the pan and cook, stirring often, until the meat browns and no pink remains, about eight minutes.8 min
2. Add one small onion finely chopped and two cloves of garlic minced to the pan and cook, stirring, until softened, about two minutes.2 min
3. Stir in three-quarters cup of rice and cook, stirring, until the grains are coated, about one minute.1 min
4. Pour in one and one-half cups of broth, bring to a simmer, then reduce the heat to low, cover, and cook until the rice is tender and liquid is absorbed, about fifteen minutes.15 min
5. Remove from the heat and fold in four ounces of fresh spinach or tender greens until wilted into the rice. Season with salt and pepper to taste.

Note Swap the greens for any hardy vegetable on hand. Leftovers keep covered in the fridge for two days; reheat with a splash of water. Serve with a squeeze of lemon if you have it, or hot sauce.