The gravy and pork come ready to heat, so this is just assembly: noodles catch the sauce, and quick-wilted greens cut the richness. A one-pan dinner that tastes like someone spent time on it.

Serves 2. 20 minutes, 15 at the stove.

About 700 calories a serving, 46 g protein, 66 g carbohydrate, 27 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil and cook 6 ounces of egg noodles until just tender, about 8 minutes. Drain and set aside.10 min
2. While the noodles cook, warm the jar of pork gravy and pork in a large skillet over medium heat, stirring occasionally, until steaming, about 4 minutes. Stir in 1 cup of broth to loosen the gravy to sauce consistency.5 min
3. Tear 4 ounces of fresh spinach or kale into bite-sized pieces and add to the skillet, stirring until wilted, about 2 minutes. Taste and season with salt and pepper.2 min
4. Toss the hot noodles with 1 tablespoon of butter, then divide between two bowls. Pour the gravy, pork, and greens over the noodles and serve at once.

Note To stretch this to three, add more noodles and greens. Leftovers keep, refrigerated, for three days; reheat gently with a splash of broth. Serve with crusty bread to wipe the bowl or a simple green salad on the side.