A sharp, spiced glaze built from nothing but mustard and pan juices clings to quick-cooking sausages. The shelf's bold mustard, rarely a star, turns into dinner with heat and vinegar. Tangy, bright, and done in twenty minutes.

Serves 2. 25 minutes, 20 at the stove.

About 390 calories a serving, 15 g protein, 8 g carbohydrate, 34 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a wide skillet over medium-high heat. Prick 6 ounces of sausages all over with a fork, lay them in the pan, and cook until golden on all sides and cooked through, about 12 minutes total, turning every 3 minutes. While they cook, strip the leaves from 4 ounces of hearty greens, discarding the stems; slice them into bite-size pieces.12 min
2. Transfer the cooked sausages to a plate. Pour off all but 1 tablespoon of fat from the pan, return it to medium heat, and stir in 2 minced garlic cloves. Cook, stirring, until fragrant, about 30 seconds.
3. Add 4 tablespoons of mustard and 2 tablespoons water to the garlic. Whisk until smooth and warm, about 1 minute. Return the sausages to the pan, turn to coat in the glaze, and push them to the side.1 min
4. Pile the greens into the same pan, scatter salt and pepper over them, and toss as they wilt in the residual heat and moisture, about 2 minutes. When the greens are tender, divide the sausages and greens between two plates and drizzle any remaining sauce over them.2 min

Note Swap the sausages for thick-cut pork chops or chicken thighs if you like. Leftovers keep for two days refrigerated. Serve with crusty bread to soak up the mustard sauce, or over rice or soft polenta.