Plant-based sausage crisps up beautifully in a hot pan, its savory spice profile playing against garlicky greens. This shelf makes a weeknight dinner that needs nothing more than good oil and heat to satisfy.

Serves 2. 25 minutes, 20 at the stove.

About 260 calories a serving, 8 g protein, 16 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 2 links savory sausage made from plants, savory (Impossible), 2 tablespoons oil, to taste salt, to taste pepper, 3 cloves garlic, 1 medium onion, 4 ounces hearty greens like mustard or kale, 1 lemon.

1. Slice 1 medium onion into thin half-moons and mince 3 cloves garlic. Heat 2 tablespoons oil in a large skillet over medium-high until shimmering, then add the 2 sausage links cut on the bias into half-inch pieces. Let them sear without stirring for 2 minutes until edges brown.2 min
2. Toss the sausage and cook 3 more minutes until browned on another side, then push to the edge of the pan. Add the onion to the empty space and cook until softened and starting to caramelize, about 4 minutes, stirring only the onion.4 min
3. Add the garlic to the pan, stir everything together, and cook until fragrant, about 1 minute. Add 4 ounces torn hearty greens (mustard, kale, or similar), season with salt and pepper, and cook, stirring, until wilted, about 2 minutes.2 min
4. Finish with a squeeze of fresh lemon juice and taste for salt and pepper. Divide between two bowls and serve warm.

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Note Swap greens for spinach or chard if you have them, though heartier greens stand up best to the sausage's richness. Leftovers keep three days in the fridge and reheat gently in a pan with a splash of water. Serve with rice or crusty bread to soak up the oil and pan juices.