A warm salad works on a hungry weeknight when you have half a bag going soft. Fry bacon until crisp, toss it with the greens and a warm dressing, top with a fried egg, and dinner is done in fifteen minutes.

Serves 2. 15 minutes, 15 at the stove.

About 260 calories a serving, 12 g protein, 1 g carbohydrate, 24 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

1. Fry 4 slices of bacon in 1 tablespoon of oil in a large skillet over medium-high heat until the edges brown and crisp, about 5 minutes, turning once halfway through. Transfer to a paper towel and break into bite-sized pieces when cool enough to handle.5 min
2. Pour off all but 1 tablespoon of bacon fat from the skillet, keeping it over medium heat. Whisk together 1 tablespoon of oil, 1 tablespoon of vinegar (or lemon juice), a pinch of salt, and a pinch of pepper, then pour this into the pan and let it warm for 30 seconds.1 min
3. Tear the half bag of salad kit into bite-sized pieces, add them to the warm dressing, and toss for 30 seconds until the greens just begin to wilt. Divide between two plates and top with the bacon pieces.1 min
4. Add 1 tablespoon of butter to the same skillet over medium-high heat. When it foams, crack 2 eggs into the pan and fry until the whites set but the yolks stay runny, about 3 minutes. Slide one egg onto each salad and serve at once.3 min

Note Swap the eggs for crisp croutons or toasted nuts if you prefer. Leftovers do not keep well; eat this warm. Serve with crusty bread to soak up any dressing left on the plate.

Half a salad kit is too much for a side but perfect for a warm main when you toss it quickly with a hot pan of soft onions, garlic, and anchovy. The greens wilt just enough to coat in savory oil while staying bright and tender. Dinner is ready in twenty minutes.

Serves 2. 20 minutes, 18 at the stove.

About 770 calories a serving, 71 g protein, 10 g carbohydrate, 49 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Slice one medium onion into thin half-moons and mince two garlic cloves. Heat three tablespoons of oil in a large pan over medium heat and cook the onion, stirring now and then, until soft and golden, about eight minutes.8 min
2. While the onion cooks, crack four eggs into a small bowl and beat them lightly with a pinch of salt and pepper. Set aside.
3. When the onion is soft, stir in the minced garlic and four anchovy fillets, breaking them apart as they warm, until the pan smells pungent and alive, about a minute.1 min
4. Add the handful and a half of salad kit to the pan and toss constantly with tongs until the greens have wilted and turned a darker shade, about two minutes.2 min
5. Push everything to the side of the pan and pour the beaten eggs into the empty space, stirring gently with a wooden spoon as they set, then folding them into the greens once they are soft and creamy, about two minutes. Stop when the eggs are set but still tender.2 min

Note Swap the anchovies for a tablespoon of soy sauce or miso if you prefer. Leftovers keep for one day in the fridge and reheat gently. Serve with crusty bread to soak up the oil and egg.

When you have mostly dressing left from a salad kit, don't waste it: use it to braise chicken thighs and wilt those last greens all in one skillet. Fast, thrifty, and the dressing does the work.

Serves 2. 35 minutes, 8 at the stove.

About 570 calories a serving, 65 g protein, 5 g carbohydrate, 31 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Pat 1 pound chicken thighs dry, season with salt and pepper, then sear skin side down until golden, about 4 minutes. Flip and sear the other side for 2 minutes. While the chicken cooks, measure out 1 cup dressing.
2. Pour the 1 cup dressing over the chicken, reduce heat to medium-low, cover the skillet, and braise until the chicken reaches 165°F (74°C) at the thickest part, about 20 minutes. While it braises, tear the 2 cups greens into bite-sized pieces.20 min
3. Uncover the skillet, add the greens, and stir gently until wilted, about 2 minutes. Taste and adjust salt and pepper if needed. Spoon the dressing and greens over the chicken to serve.2 min

Note Swap the thighs for bone-in breasts if you prefer, though thighs stay moister. Leftovers keep three days in the fridge and are good cold or reheated gently in a low oven. Serve with rice or crusty bread to soak up the dressing.