A simple, quick supper that turns a bag of mixed greens into something that feels finished by adding anchovy, garlic, and toasted bread. This shelf is all you need when you want something healthy and done in less than twenty minutes.

Serves 2. 20 minutes, 15 at the stove.

About 520 calories a serving, 34 g protein, 19 g carbohydrate, 34 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 3 cloves garlic thin. Tear 2 thick slices of bread into bite-sized pieces.
2. Heat 3 tablespoons oil in a large pan over medium heat. Add the bread pieces and toast, stirring often, until golden and crunchy on the outside, about five minutes. Transfer to a plate.5 min
3. Add the sliced garlic to the same pan with the remaining oil and cook over medium heat until fragrant but not brown, less than one minute.
4. Add the entire bag of greens (about 5 oz) to the pan, stirring to wilt them down, about three to four minutes. The greens will shrink substantially.4 min
5. Stir in 2 anchovy fillets or 1 teaspoon anchovy paste, breaking it into the warm greens until dissolved. Taste and adjust salt and pepper.
6. Divide the greens between two bowls and top each with half the crispy bread pieces. Serve at once.

Note Swap drained canned beans or white beans for the bread to make it a bowl instead of a broth. Leftovers keep in the fridge for one day, best reheated gently. Serve with a glass of white wine and call it dinner.