Turkey sausage cooks fast and holds its shape, making it a weeknight workhorse with a pan of greens and garlic. The shelf gives you one protein; build the rest from what you keep on hand. This comes together in thirty minutes.

Serves 2. 30 minutes, 25 at the stove.

About 560 calories a serving, 34 g protein, 11 g carbohydrate, 43 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 heat. Cook 4 sausage patties for 3 minutes on each side until browned and cooked through, then set aside on a plate.6 min
2. In the same skillet, add 1 tablespoon oil and cook 1 small diced onion for 2 minutes until softened. Add 3 minced garlic cloves and cook for 30 seconds until fragrant.3 min
3. Add 5 oz greens and 1 cup chicken broth to the skillet. Bring to a simmer and cook for 5 minutes until the greens are tender, stirring once. Season with salt and pepper to taste.5 min
4. Return the sausage patties to the skillet to warm through, about 1 minute. Divide the greens and broth into two bowls or plates and top each with 2 sausage patties.1 min

Note Swap the greens for any sturdy vegetables on hand, or use frozen spinach (thawed and drained). Leftovers keep refrigerated for three days; reheat gently in a skillet with a splash of water. Serve with crusty bread to soak up the broth, or over rice to stretch the meal.