Smoke-flavored chicken sausage needs little help—here it cooks with garlic and greens while corn simmers into a quick cream sauce on the side. Two pans, one skillet doing double duty, gets this to the table in half an hour.

Serves 2. 30 minutes, 25 at the stove.

About 520 calories a serving, 40 g protein, 55 g carbohydrate, 22 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high. Slice 2 sausage links into half-inch coins and cook them until they brown on both sides, about 4 minutes. Transfer them to a plate and lower the heat to medium.
2. Add 2 minced garlic cloves to the skillet and cook for 30 seconds until fragrant. Add 4 cups fresh spinach or kale by the handful, stirring until each addition wilts before adding more, about 2 minutes total. When the greens are tender, season with salt and pepper and push them to the edge of the skillet.
3. Pour 1 cup frozen corn into the empty side of the skillet. Stir in 1 tablespoon butter and let the corn warm through and the butter melt, about 2 minutes. While the corn cooks, return the sausage coins to the skillet.2 min
4. Toss everything together and taste for salt and pepper. Serve immediately from the skillet or divide between two bowls.

Note Swap the greens for 2 cups sliced cabbage or broccoli if you prefer. Refrigerate leftovers for up to three days; warm gently in a skillet with a splash of water. Serve with crusty bread to soak up the buttery corn and greens.