This shelf holds only one ingredient, so tonight is a simple supper built on those sausage patties. A quick saute of spinach and garlic rounds it out, with buttered toast to soak up the pan.

Serves 2. 15 minutes, 12 at the stove.

About 340 calories a serving, 14 g protein, 4 g carbohydrate, 30 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Melt 2 tablespoons of butter in a wide skillet over medium heat. Mince 2 cloves of garlic and add to the pan, stirring until fragrant, about 1 minute.
2. Add 5 oz of fresh spinach to the skillet, tossing with tongs until wilted, about 3 minutes. Season with a pinch of salt and pepper, then push to the side of the pan.3 min
3. Set 4 sausage patties in the cleared space in the pan and warm them through, turning once, about 3 minutes total. While they heat, toast your bread.3 min
4. Butter the toast with the remaining 1 tablespoon of butter. Divide the spinach and sausage between two plates and serve with the buttered toast on the side.

Note Swap the spinach for any tender green or even sliced cabbage. Leftovers keep in the fridge for one day and reheat well in a skillet. Serve with a sharp cheese or a fried egg on top to stretch the supper.