A warm salad cooked in one pan, where the tender greens wilt just enough in hot oil and vinegar. This shelf's mixed leaves go silky without collapsing, and thick toast catches every drop of dressing.

Serves 2. 12 minutes, 12 at the stove.

About 670 calories a serving, 67 g protein, 34 g carbohydrate, 30 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Toast 2 thick slices of bread in a dry skillet over medium-high heat until golden on both sides, about 4 minutes total. Transfer to plates.4 min
2. In the same skillet, warm 3 tablespoons olive oil over medium heat. Mash 3 garlic cloves into the oil with the back of a spoon until fragrant, about 1 minute. Add 4 anchovy fillets and stir until dissolved into the oil.1 min
3. Add 4 cups of the mixed greens to the pan, stirring with tongs until the leaves begin to soften and darken, about 2 minutes. Taste and season with salt and pepper as needed.2 min
4. Divide the warm greens between the two plates of toast, pour all the hot oil and garlic over the top, and serve at once.

Note Swap anchovies for a tablespoon of capers or a squeeze of lemon if you prefer. Leftovers will soften but keep for one day, chilled; toss with vinegar to revive. Serve alongside a poached or soft-cooked egg to turn this into a full meal.