These sausages come preseasoned and lightly sweet, so they cook faster than you think. A quick braise of tender greens balances the maple and apple notes, and a pour of pan juices ties both into one dinner from one skillet.

Serves 2. 25 minutes, 15 at the stove.

About 270 calories a serving, 23 g protein, 17 g carbohydrate, 13 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat one tablespoon oil in a large skillet over medium-high. Cut the two sausage links into thirds on the bias and add them to the pan, turning once, until the exteriors are browned and firm, about eight minutes total. Transfer to a plate.8 min
2. Mince two cloves garlic into the same skillet. Cook, stirring, for thirty seconds until fragrant, then add the bunch of greens, torn into bite-sized pieces, a pinch of salt, and one quarter cup water. Stir well and cover.
3. Let the greens braise, stirring once or twice, for five minutes until tender and the water has mostly evaporated. Taste and adjust salt and pepper as needed.5 min
4. Return the sausage to the pan and toss to coat with the greens and pan juices. Divide between two bowls and serve at once.

Note Swap fresh spinach for collards if that suits your market better; it wilts faster, so braise for three minutes only. Leftovers keep three days refrigerated and taste good cold or reheated gently. Serve with rice or crusty bread to soak up the juices.