A quick warm salad where the greens wilt slightly from a garlicky oil, topped with a soft egg. The spinach mix holds its texture better than you'd expect, and comes together in under twenty minutes for two tired people on a weeknight.

Serves 2. 20 minutes, 15 at the stove.

About 240 calories a serving, 23 g protein, 25 g carbohydrate, 9 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice three garlic cloves thin. Heat three tablespoons olive oil in a large skillet over medium heat until the oil shimmers.
2. Add the sliced garlic to the oil and cook for about two minutes, stirring often, until it turns light golden and fragrant.2 min
3. Pour in five cups of the greens all at once and toss with tongs for two minutes until they wilt slightly but still hold some shape.
4. Drizzle two tablespoons red wine vinegar over the greens, season with salt and pepper, toss once more, and divide between two bowls.
5. Return the skillet to medium heat with a touch more oil if needed. Crack two eggs into the pan and fry until the whites are set but the yolk jiggles, about three minutes.3 min
6. Slide one egg onto each bowl of warm greens and serve at once with bread for soaking up the oil.

Note Swap the soft eggs for grated Parmesan or a handful of nuts if you prefer. Leftovers keep in the fridge for one day but are best eaten warm. Serve with crusty bread and a glass of white wine, or stretch with a grain like farro or barley stirred in.