Lean turkey sausage browned and tossed with bitter greens and rice makes a quick weeknight supper. The sausage brings salt and spice to carry the greens, which soften into the rice. You will have this on the table in thirty-five minutes.

Serves 2. 35 minutes, 20 at the stove.

About 1260 calories a serving, 99 g protein, 104 g carbohydrate, 47 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a wide skillet over medium-high heat. Brown 6 turkey sausage links, turning often, until the skin blisters and the centers are cooked through, about 12 minutes. Transfer to a plate and let cool slightly, then slice into half-inch rounds.12 min
2. Pour 2 cups broth into the same skillet and bring to a boil. Stir in 1 cup rice, reduce heat to low, cover, and simmer until the liquid is absorbed and the rice is tender, about 18 minutes.18 min
3. While the rice cooks, mince 2 garlic cloves. Roughly chop 8 ounces mustard greens, discarding thick stems.
4. When the rice is done, scatter the chopped greens over the top and lay the sausage rounds on them. Cover and let the heat wilt the greens, about 3 minutes. Stir everything together, taste, and season with salt and pepper.3 min

Note Swap kale or collards for mustard greens. Leftovers keep covered in the fridge for three days and reheat gently with a splash of broth. Serve with hot sauce on the side or a simple salad dressed with vinegar.