Sweet and spiced sausage meets peppery braised greens for a weeknight supper that cooks in one skillet. The sausage is already seasoned and flavored, so you're just building layers with what you have on hand.

Serves 2. 25 minutes, 10 at the stove.

About 790 calories a serving, 51 g protein, 26 g carbohydrate, 60 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice the sausage into half-inch rounds and set aside. Heat 2 tablespoons oil in a large skillet over medium-high heat.
2. Add the sausage and cook until the edges brown and render some fat, about 5 minutes, turning halfway through. Move the sausage to one side of the pan.5 min
3. Add 3 sliced garlic cloves to the empty side of the pan and let it soften in the fat for 30 seconds. Tear the mustard greens into bite-sized pieces and add them to the pan in batches, stirring until they wilt, about 2 minutes. Once all the greens are in, toss everything together.3 min
4. Continue cooking and stirring until the greens are tender, about 5 more minutes, adding a pinch of salt and several grinds of pepper. The sausage should be heated through and the greens should be soft but still have some body.5 min

Note Swap the mustard greens for spinach, collards, or kale; adjust cooking time as needed. Leftovers keep refrigerated for three days and reheat gently over medium-low heat. Serve with rice, crusty bread, or a sharp cheddar on the side to cut the sweetness of the sausage.