Two veggie burgers on the shelf become dinner when you wilt kale around them and dress the plate with a quick pan sauce. The burgers hold their own against caramelized aromatics and garlicky greens, no bun needed.

Serves 2. 25 minutes, 20 at the stove.

About 350 calories a serving, 18 g protein, 23 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. Cook the 2 veggie burgers about 4 minutes on each side until the surface is golden and firm, then transfer to a plate.10 min
2. Pour 1 tablespoon oil into the same skillet, slice 1 medium onion and scatter it in, then scrape up any browned bits from the pan. Cook 4 minutes, stirring often, until the onion softens and catches color at the edges. Mince 2 cloves garlic and add to the pan, cooking 1 minute until fragrant.5 min
3. Tear about 4 cups kale leaves into bite-sized pieces and add to the skillet with a pinch of salt and pepper. Toss and cook 3 to 4 minutes, stirring occasionally, until the kale softens and wilts around the onion. Taste and adjust salt and pepper.4 min
4. Return the veggie burgers to the skillet to warm them through for 1 minute, nestling them into the greens. Divide the kale and onions between two plates and top each with a burger.

Note Swap the kale for any sturdy greens on hand, or leave it out and serve the burgers over a simple salad. Leftovers keep three days covered in the refrigerator; reheat gently or eat cold the next day. Serve with a squeeze of lemon or a sharp vinaigrette alongside.