A warm salad of bitter greens, wilted down with garlic and olive oil until tender and nearly melting. The shelf gives you sturdy escarole that can handle heat; finish with cheese or an egg if you have it, and serve with bread.

Serves 2. 20 minutes, 15 at the stove.

About 80 calories a serving, 3 g protein, 6 g carbohydrate, 5 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Wash and roughly chop the escarole and any radicchio into 2-inch pieces, leaving the endive and leaf lettuce whole or halved lengthwise; spin or pat dry.
2. Slice 4 cloves garlic thin. Pour 3 tablespoons olive oil into a large skillet over medium heat and add the garlic, stirring often until just golden at the edges, about 2 minutes; watch so it does not brown.
3. Add the tougher escarole and radicchio first, stirring to coat with oil, and cook for 2 minutes until beginning to soften.2 min
4. Add the leaf lettuce and endive, stirring gently, and season with salt and pepper. Cook until all the greens are tender and beginning to collapse, 4 to 5 minutes, stirring often.5 min
5. Taste and adjust salt and pepper. Divide between two plates and shave 1 ounce of cheese over each portion. Serve warm or at room temperature with crusty bread for wiping the oil from the plate.

Note Swap the cheese for a fried egg on top if preferred. Leftovers keep for one day chilled; reheat gently or serve at room temperature. Stretch with warm white beans stirred through, or serve as a side to roasted chicken or fish.