This shelf holds a sausage already seasoned with maple and apples—sweet and ready to cook. Pair it with bitter greens and a quick pan sauce to balance the flavors into an adult dinner you can have on the table in twenty minutes.

Serves 2. 25 minutes, 20 at the stove.

About 360 calories a serving, 26 g protein, 20 g carbohydrate, 21 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. When it shimmers, add the two sausages and cook, turning once, until the casings are golden brown on both sides, about eight minutes total. The sausages are done when an instant-read thermometer reads 160°F [71°C]. Transfer them to a plate.8 min
2. Add the remaining 1 tablespoon oil to the same skillet and reduce heat to medium. Mince 2 garlic cloves and add them, stirring constantly until fragrant, about 30 seconds. Add 4 ounces mustard greens torn into bite-sized pieces and cook, stirring often, until the greens are tender and any liquid has evaporated, about five minutes. Season with salt and pepper.5 min
3. Slice the sausages on the bias and return them to the skillet with the greens, tossing gently to warm through, about one minute. Serve family-style from the pan or divide between two plates.1 min

Note Swap collard greens or lacinato kale for the mustard greens if that is what you have. Leftovers keep, covered, for three days and warm gently in a covered skillet over medium-low heat. Serve with crusty bread to soak up any pan juices, or alongside rice or roasted potatoes.