These smoked chicken sausages have kale and feta built in, so they're doing half the work already; you just need a quick vegetable and a starch to make dinner. Slice them into coins and crisp them in a hot pan with potatoes, and you've fed two in under half an hour.

Serves 2. 25 minutes, 15 at the stove.

About 520 calories a serving, 34 g protein, 50 g carbohydrate, 22 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Cut 12 ounces waxy potatoes into 1/2-inch pieces and heat 2 tablespoons oil in a large skillet over medium-high heat until the oil shimmers; add the potatoes, season with salt and pepper, and let them sit undisturbed for 2 minutes, then stir and let them sit another 2 minutes.5 min
2. While the potatoes cook, slice the sausages into 1/4-inch coins.
3. When the potatoes are beginning to brown and are mostly tender, after about 10 minutes total, add the sausage coins to the pan and stir everything to combine; cook until the sausages are heated through and the potatoes are golden, about 2 minutes.2 min
4. Taste and adjust the seasoning with salt and pepper before serving.

Note Swap the potatoes for cauliflower florets if you prefer. Leftovers keep refrigerated up to three days and reheat well in a skillet. Serve with a sharp vinegar like red wine vinegar drizzled on top, or alongside a crisp salad with lemon dressing.