These sausages are already seasoned and stuffed with feta, so they need only a hot pan and the spinach cooks right alongside. The cheese inside keeps them moist while the casing crisps, and everything comes together in under thirty minutes.

Serves 2. 25 minutes, 15 at the stove.

About 580 calories a serving, 59 g protein, 47 g carbohydrate, 22 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering. Lay the 4 sausages in the pan without moving them for 3 minutes until the casing browns.3 min
2. Turn the sausages and cook 4 more minutes, turning once more to brown all sides, until they feel firm when pressed. Transfer to a plate.4 min
3. Mince 1 clove garlic into the same pan with the remaining fat, stir for 10 seconds until fragrant, then add the 4 cups spinach by the handful, tossing with tongs until wilted, about 2 minutes. Taste and add salt and pepper as needed.2 min
4. Return the sausages to the pan, nestling them into the spinach, and crumble 2 tablespoons feta over the top. Toss gently once and serve from the pan.

Note Swap in kale or chard if spinach has wilted. Leftovers keep three days, reheated gently in a skillet; wrap any leftover sausage in a tortilla with the spinach for lunch. Serve with crusty bread or over rice to soak up the pan juices.