A straightforward weeknight dinner that turns a convenience product into something closer to a meal. The plant-based sausage sticks crisp in a pan while you wilt greens, then everything comes together with an egg and a pour of hot liquid to bring it all cohesion.

Serves 2. 25 minutes, 20 at the stove.

About 290 calories a serving, 13 g protein, 7 g carbohydrate, 24 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Once shimmering, add the 2 sausage sticks and let them brown on all sides, turning every 2 minutes, until they develop color and heat through, about 8 minutes total. While they cook, mince the 2 garlic cloves and tear or chop your 5 ounces of greens into bite-sized pieces.8 min
2. Transfer the cooked sausage sticks to a plate and cut them into 1-inch pieces on the diagonal. Pour off most of the oil from the pan, leaving about 1 tablespoon, then add the minced garlic and cook until fragrant, about 30 seconds.
3. Add your 5 ounces of greens to the pan with 1/2 teaspoon salt and 1/4 teaspoon pepper, stirring until they soften and collapse, about 3 minutes. This is the time to preheat your oven or have a warm plate ready.3 min
4. Return the sausage pieces to the pan and pour in 1 cup vegetable broth, then bring everything to a simmer and let it bubble for a minute or two until the greens are tender and the broth is warm.2 min
5. Crack the 2 eggs into the pan over the greens and sausage, cover with a lid or foil, and let them poach in the broth until the whites are set but the yolks remain soft, about 4 minutes. The egg adds richness and helps bind the dish together when you plate it.4 min

Note Swap the greens for any leafy vegetable you have on hand, or use frozen spinach if fresh is unavailable. Leftovers keep in the fridge for three days and reheat gently on the stovetop with a splash more broth. Serve with crusty bread to soak up the broth.