A handful of tender baby greens wilts into cream, sharp with garlic and balanced with soft eggs—a fast, quiet dinner that tastes richer than it is. The mixed greens work without fussing, and a crusty piece of bread does all the work that's left.

Serves 2. 15 minutes, 12 at the stove.

About 400 calories a serving, 10 g protein, 6 g carbohydrate, 38 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Melt 2 tablespoons butter in a large skillet over medium heat, then mince and add 2 cloves garlic, stirring for 30 seconds until fragrant.1 min
2. Add the entire 5 oz package of mixed greens, turning them with tongs until they collapse into a tender mass, about 4 minutes. Pour in 1/2 cup cream, stir once, and let bubble gently.5 min
3. While the greens reduce, crack 2 eggs into two bowls. When the cream coats the greens and feels silky, nestle both eggs into the skillet and slide a lid or plate on top; set timer for 3 minutes.
4. The eggs are done when the whites are set and the yolks give slightly to your finger, about 3 minutes. Season the whole thing with salt and pepper and serve in bowls with crusty bread.3 min

Note Swap cottage cheese thinned with a splash of water for cream if you have it. Leftovers keep two days covered in the fridge and warm gently on low heat with a splash of water stirred in. Serve alongside good bread, or over toasted bread for a hearty version.