A quick sauté of tender baby greens—spinach, kale, chard, and mizuna—wilts into something savory and bright in minutes. Soft eggs on top make this a proper dinner, not a side dish. Perfect for when you want something green without fuss.

Serves 2. 15 minutes, 12 at the stove.

About 340 calories a serving, 8 g protein, 4 g carbohydrate, 33 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 3 tablespoons oil in a large skillet over medium-high heat. Scatter 3 cloves sliced garlic into the pan and stir for 30 seconds until fragrant.
2. Pour the entire bag of greens into the skillet and toss with tongs or two spoons until they begin to wilt, about 2 minutes. They will look like a lot at first and then collapse. Season with salt and pepper to taste, then transfer to a serving bowl or two plates.3 min
3. Wipe the skillet clean and return it to medium-high heat. Add 1 tablespoon butter and let it foam. Crack both eggs into the pan and cook until the whites are set but the yolks still jiggle slightly when you shake the pan, about 3 minutes. Slide one egg onto each plate over the greens.4 min

Note Swap the eggs for crumbled feta or a dollop of yogurt if you prefer. Greens reheat gently in a pan with a splash of water; keep them in the fridge up to three days. Serve with crusty bread to soak up the pan juices.