A fast weeknight skillet built on seasoned turkey sausage and whatever vegetables need cooking. The chorizo brings heat and spice, so all you need is starch and something green to make a complete plate.

Serves 2. 25 minutes, 12 at the stove.

About 790 calories a serving, 44 g protein, 30 g carbohydrate, 55 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Cut 3/4 pound potatoes into 1/2-inch cubes and toss with 1 tablespoon oil, salt, and pepper. Spread on a baking sheet and roast at 425°F [220°C] for 15 minutes while you prepare the sausage.15 min
2. Squeeze the 12 oz chorizo sausage from its casing into a large skillet over medium-high heat, breaking it into bite-size pieces as it browns, about 5 minutes. When it has released its fat and colored, push it to the side.5 min
3. Add 1 tablespoon oil to the empty side of the skillet and stir in 5 oz greens, stirring until wilted, about 2 minutes. Fold in the sausage, season with salt and pepper, and keep warm.2 min
4. When the potatoes are golden and tender, toss them with the sausage and greens, check the seasoning, and plate warm.

Note Swap the potatoes for rice or couscous if that suits you better. Leftovers keep three days covered in the refrigerator and reheat well in a skillet over low heat. Serve with lemon wedges and a sharp vinaigrette on the side.