A warm salad turns a bag of mixed greens into dinner without much fuss. The kale and sturdy leaves soften into something almost silky under hot oil while the delicate ones stay bright, and crisp garlic gives it shape and soul.

Serves 2. 20 minutes, 12 at the stove.

About 300 calories a serving, 7 g protein, 7 g carbohydrate, 28 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 4 garlic cloves thin. Heat 3 tablespoons oil in a wide pan over medium-low heat and add the garlic, stirring often, until it turns light gold, about 3 minutes. You are making crispy garlic; watch it so it does not burn.3 min
2. Add the 5 ounces of spring mix and kale, a handful at a time, stirring as it softens, until all of it fits in the pan, about 3 minutes. The greens will shrink.3 min
3. Pour in 2 tablespoons vinegar and stir well. Season with salt and pepper to taste. Divide between two bowls.
4. Using a vegetable peeler, shave 1 ounce parmesan over each bowl. Serve warm.

Note Swap the vinegar for lemon juice if you have it. Leftover greens will keep refrigerated for one day but are best eaten warm. Serve with bread to soak up the garlicky oil, or add a fried egg on top to stretch it.