A one-pan dinner that leans on the smoke and salt already in the sausage, with rice to catch its juices and hearty greens to balance the richness. The sausage cooks down first, then everything finishes together.

Serves 2. 35 minutes, 12 at the stove.

About 1260 calories a serving, 44 g protein, 135 g carbohydrate, 59 g fat. From USDA figures for 89% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice the mesquite sausage into half-inch rounds. Heat 1 tablespoon of oil in a large skillet over medium-high heat and cook the sausage 4 minutes on each side until it colours and renders its fat, then set aside on a plate.10 min
2. In the same skillet, cook 1 diced medium onion in the sausage fat for 2 minutes until it softens, then add 2 minced cloves of garlic and stir for 30 seconds.3 min
3. Pour in 3/4 cup of rice and stir to coat for 1 minute, then add 1.5 cups of stock, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Bring to a boil.2 min
4. Return the sausage to the pan, cover, reduce heat to low, and cook 15 minutes until the rice is tender and the liquid is almost gone.15 min
5. While the rice cooks, chop 6 oz of collard greens or kale, removing the thick ribs if needed. Stir the greens into the pan after 15 minutes and cook uncovered 2 minutes until they wilt. Taste and adjust salt.

Note Swap fresh spinach for the greens if you prefer something faster. Leftovers keep four days in the refrigerator and warm well in a covered skillet with a splash of stock. Serve with hot sauce and cornbread or simple salad.