This is a one-pan supper built on a single ingredient: a sausage that brings together chicken, kale, and balsamic glaze. It cooks in twenty minutes flat, seasoned and ready to eat.

Serves 2. 25 minutes, 15 at the stove.

About 480 calories a serving, 33 g protein, 63 g carbohydrate, 13 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Cut 1 pound baby potatoes into quarters and heat 1 tablespoon oil in a large skillet over medium-high heat. When the oil is hot, add the potatoes and season with salt and pepper, tossing to coat.
2. Cook the potatoes undisturbed for 5 minutes until they begin to brown, then stir and cook for another 5 minutes until they are tender when pierced.10 min
3. While the potatoes cook, slice the 2 sausage links into half-inch rounds.
4. Push the potatoes to the side of the skillet and add the sausage rounds to the cleared space. Cook for 4 minutes, stirring once halfway through, until the sausage is browned on the cut sides.4 min
5. Add 2 cups arugula or spinach to the pan and toss everything together until the greens wilt, about 2 minutes. Taste and adjust seasoning with salt and pepper.2 min
6. Divide between two bowls and serve hot.

Note Swap the potatoes for rice or pasta if you prefer. Leftovers keep for three days in the fridge and reheat gently in a skillet with a splash of water. Serve with crusty bread to soak up any pan juices, or stretch it by spooning over toast.