Smoked andouille sausage gets sliced and browned to render its fat, then tossed with garlicky greens and a pot of rice cooked right in the pan. This is one-skillet supper that takes what you already have and turns it into something worth eating tonight.

Serves 2. 35 minutes, 15 at the stove.

About 890 calories a serving, 67 g protein, 59 g carbohydrate, 41 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice the sausage into half-inch rounds. Heat 1 tablespoon oil in a large skillet over medium-high heat, then add the sausage and cook until the edges are brown, about 4 minutes, stirring now and then. While the sausage browns, mince 3 cloves garlic and chop the greens coarsely.4 min
2. Push the sausage to the side, add the garlic to the pan, and stir for 30 seconds until fragrant. Add 3/4 cup rice and stir everything for 2 minutes until the rice is coated and warming.2 min
3. Pour in 1.5 cups broth and bring to a boil. Scrape up any brown bits stuck to the pan, then reduce the heat to low, cover, and simmer for 15 minutes until the liquid is nearly absorbed.15 min
4. Stir in the greens, a pinch of salt, and pepper. Cover again and cook for 3 minutes until the greens are wilted and tender. Taste and adjust the seasoning.3 min

Note Swap collards for any dark leafy green or even spinach if you prefer. Leftovers keep in the fridge for three days and reheat gently in the microwave with a splash of water. Serve with hot sauce or a squeeze of lemon.