Two sausages with everything already built in: the kale, the feta, the aromatics and herbs. Just sear them hard in a dry pan to crisp the casing, then finish with a quick pan sauce that echoes what is inside. Supper in fifteen minutes.

Serves 2. 20 minutes, 15 at the stove.

About 250 calories a serving, 22 g protein, 15 g carbohydrate, 12 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Set a skillet over medium-high heat with no oil. When it is hot, lay 2 sausages in the pan and let them sit without moving for three minutes until the casing cracks and browns.3 min
2. Turn the sausages and sear the other side for two minutes more, then transfer them to a plate. Let them rest while you make the sauce.2 min
3. Add 1 tablespoon oil to the pan and scatter in 2 sliced garlic cloves. Cook, stirring, until the garlic is fragrant and golden, about one minute. Pour in one-quarter cup water, scraping up any browned bits on the bottom of the pan.1 min
4. Nestle the sausages back into the pan and turn them to coat. Let them warm through in the sauce for two minutes, then taste and adjust with salt and pepper.2 min

Note Swap the sausages for a mild pork and herb variety if you prefer. Leftovers keep refrigerated for three days; reheat gently with a splash of water. Serve alongside rice or a simple green salad to balance the richness of the cheese.