A bowl of tender salad greens warmed through with oil and garlic, dressed with shards of aged cheese that melt into the heat. This shelf makes a supper, not a starter, when you have no time to cook but want something better than raw leaves.

Serves 2. 12 minutes, 10 at the stove.

About 210 calories a serving, 12 g protein, 8 g carbohydrate, 14 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Mince 2 cloves garlic. Heat 3 tablespoons olive oil in a large skillet over medium heat until the oil shimmers, then add the garlic and let it soften for 30 seconds.1 min
2. Add 4 cups salad blend to the skillet and stir gently with tongs, turning the greens until they just begin to wilt, about 2 minutes; they should still hold some texture and brightness. Taste and add salt and pepper.2 min
3. Transfer the warm salad to two bowls. Using a vegetable peeler or a microplane, shave 3 oz asiago directly over each bowl so the ribbons of cheese fall onto the warm greens and soften slightly.

Note Swap the asiago for any aged hard cheese you have. Leftovers will wilt further as they cool; eat while warm. Serve with bread and a small glass of wine to make a light supper complete.