A few outer leaves of lettuce become tender and sweet when wilted in a hot pan. This is the way to use up those worn leaves that nobody eats raw. Serve it with rice or bread to soak up the garlicky oil.

Serves 2. 15 minutes, 15 at the stove.

About 250 calories a serving, 6 g protein, 1 g carbohydrate, 25 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

1. Slice 2 cloves of garlic thin and set a heavy skillet over medium-high heat with 3 tablespoons of oil. When the oil shimmers, add the garlic and cook until fragrant, about one minute.1 min
2. Roughly chop the lettuce leaves and add them all to the pan, stirring often. They will wilt as the pan heats them, about three minutes; cook until soft and no liquid remains.3 min
3. Push the lettuce to the sides of the pan and crack 2 eggs into the center. Cook until the whites set but the yolks stay soft, about two minutes, and season everything with salt and pepper to taste.2 min

Note Swap spinach or cabbage if you have it. Leftovers keep two days covered in the fridge and reheat gently. Serve with rice, bread, or toast to catch the garlicky oil.

A half head of lettuce cooks down to something tender and yielding in minutes, its bitter edge softened by slow garlic and a cracked egg. This is how to use up what's left before it turns, and it is supper.

Serves 2. 15 minutes, 12 at the stove.

About 210 calories a serving, 7 g protein, 5 g carbohydrate, 19 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Slice half a head of lettuce into ribbons, leaving the stem end intact where you can to keep pieces from flying apart. Heat 2 tablespoons of oil in a wide skillet over medium heat.
2. Slice 3 garlic cloves thin and add them to the hot oil, stirring often for about 2 minutes until they turn golden and smell sweet, watching so they do not burn.2 min
3. Add all the lettuce to the pan with a pinch of salt and pepper, and stir so it catches the oil and garlic. Cook for about 5 minutes, stirring now and then, until the lettuce wilts and darkens slightly and tastes tender.5 min
4. Push the lettuce to the sides of the pan and crack 2 eggs into the center. Let them set for 2 to 3 minutes, tilting the pan so the yolks stay mostly whole, then break the yolks gently into the lettuce or leave them whole as you prefer.3 min

Note Swap the eggs for a handful of bread crumbs crisped in oil if you have no eggs. Keeps covered in the fridge for one day and is best eaten warm or at room temperature. Serve with crusty bread to soak up the garlic oil.

A handful of tired lettuce transforms into something supper when you wilt it with garlic and finish with fried eggs. This is how to use up half a head before it turns to slime, and it takes as long as making toast.

Serves 2. 12 minutes, 12 at the stove.

About 320 calories a serving, 8 g protein, 16 g carbohydrate, 25 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

1. Set a skillet over medium heat and add 2 tablespoons oil. When it shimmers, add 2 cloves sliced garlic and cook, stirring, until fragrant but not brown, about 1 minute.2 min
2. Add the handful of torn lettuce leaves and cook, tossing often, until wilted and tender, about 4 minutes. Season with salt and pepper to taste.4 min
3. Push the lettuce to the edges of the pan. Add 1 tablespoon butter to the center and crack 2 eggs into it. Cook until the whites are set and yolks still soft, about 3 minutes, basting the yolks with the butter if you like them less runny.3 min
4. Slide the eggs and wilted lettuce onto two plates. Toast 2 slices of bread and serve alongside to soak up the yolk.

Note Swap the eggs for a handful of cooked pasta or white beans stirred in at the end for leftovers to reheat. The lettuce keeps covered in the fridge for one day. Serve with a sharp vinaigrette on the side or a squeeze of lemon if you have it.