A sausage dinner that comes together in under half an hour, built around the uncured beef links already in the fridge. The shelf is sparse, so we lean on pantry staples and a quick trip for greens, turning the sausage into the anchor for a weeknight plate that feels complete.

Serves 2. 35 minutes, 10 at the stove.

About 1220 calories a serving, 101 g protein, 99 g carbohydrate, 43 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pour 2 cups broth into a pot and bring to a boil over high heat. Stir in 1 cup rice and 1 tablespoon oil, reduce to a simmer, cover, and cook for 18 minutes until the liquid is absorbed; set a timer.18 min
2. While the rice cooks, slice the 8 oz sausage into 1/4-inch coins. Heat 1 tablespoon oil in a skillet over medium-high heat and cook the sausage for 4 minutes per side until browned, turning once; set a timer. Transfer to a plate.4 min
3. In the same skillet, mince 2 garlic cloves and add them to the remaining fat, stirring for 30 seconds until fragrant. Add 4 oz of greens by the handful, stirring until wilted, about 2 minutes. Season with salt and pepper.2 min
4. Return the sausage to the skillet and toss with the greens to warm through. Divide rice between two bowls and top with the sausage and greens, spooning any pan juices over the top.

Note Swap the rice for pasta or roasted potatoes if you prefer. Leftovers keep covered in the refrigerator for two days; reheat gently in a skillet with a splash of water. Serve with hot sauce or mustard on the side, or stretch the sausage by adding a fried egg to each bowl.