A weeknight skillet dinner that browns the plant-based ground meat until it chars at the edges, then toss it with soft garlic, a tangle of greens, and a squeeze of acid to brighten the plate. Ready in twenty minutes flat.

Serves 2. 20 minutes, 20 at the stove.

About 360 calories a serving, 20 g protein, 24 g carbohydrate, 22 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat until it shimmers. Crumble 8 ounces of plant-based ground meat into the pan and cook, stirring occasionally, until browned and beginning to char at the edges, about eight to ten minutes. The meat is ready when it no longer looks wet and has dark caramelized bits.10 min
2. While the meat cooks, mince 3 cloves garlic and roughly chop 4 cups fresh spinach or kale. When the meat is browned, push it to the side of the pan.
3. Add the minced garlic to the cleared side of the pan and cook, stirring, for about one minute until fragrant. Then toss the garlic with the meat.1 min
4. Add the chopped greens to the pan and stir everything together until the greens are wilted and tender, about three to four minutes. Season with salt and pepper to taste.4 min
5. Squeeze the juice of half a lemon over the skillet, stir, and taste. Add the juice of the remaining lemon half if you like more brightness. Divide between two plates and serve immediately.

Note Swap the greens for shredded cabbage or a handful of arugula added at the end. Leftovers keep in the fridge for two days and are good cold or reheated gently. Serve over rice, with bread to wipe the pan, or alongside roasted vegetables.