Sliced hot links sausage with rice and wilted greens make a quick dinner that pulls all its flavour from this one shelf staple. The sausage crisps as it cooks, seasoning everything around it.

Serves 2. 25 minutes, 15 at the stove.

About 1120 calories a serving, 57 g protein, 143 g carbohydrate, 36 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice the sausage on the bias into 1/4-inch rounds. Heat 1 tablespoon oil in a large skillet over medium-high heat and cook the sausage until the edges brown, about 4 minutes, stirring often. Set it aside.4 min
2. Dice 1 medium onion and mince 2 garlic cloves. Add them to the same pan and cook until soft, about 2 minutes, scraping up the browned bits from the sausage. Stir in 3/4 cup rice and toast for 1 minute until it smells nutty.2 min
3. Pour in 1.5 cups broth or water, salt, and pepper. Bring to a simmer, cover, and cook without lifting the lid for 15 minutes. While the rice cooks, chop 4 cups packed hardy greens into bite-sized pieces.15 min
4. When the rice is tender, return the sausage to the pan and nestle the greens on top. Cover and cook for 2 minutes until the greens wilt. Stir to combine and taste for salt and pepper.2 min

Note Swap the greens for any sturdy vegetable: shredded carrot, diced bell pepper, or broccoli florets. Keeps refrigerated for three days. Serve as is, or with crusty bread and a squeeze of lemon if you have it.