A weeknight pasta where a bag of baby kale and spinach wilts into a garlicky sauce, no cream needed. The greens turn tender and sweet with just olive oil and heat. Dinner in twenty-five minutes.

Serves 2. 25 minutes, 15 at the stove.

About 380 calories a serving, 14 g protein, 74 g carbohydrate, 4 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to boil, then add 6 ounces of pasta and cook until two minutes before tender. While the pasta cooks, slice 4 cloves of garlic thin and warm 3 tablespoons of olive oil in a wide skillet over medium heat.12 min
2. Add the garlic to the oil and cook until fragrant, about one minute, then add the entire bag of baby kale and spinach in handfuls, stirring as it wilts. The greens will seem to pile the pan high at first but collapse quickly.4 min
3. Drain the pasta, reserving one cup of the cooking water, then add the pasta to the greens and toss well, adding a splash of the cooking water to loosen into a light sauce. Squeeze half a lemon over the top, taste, and season with salt and pepper.

Note Swap the fresh greens for a 10-ounce box of frozen kale and spinach, added straight to the pan without thawing. Leftovers keep for two days and taste good cold or reheated gently with a splash of water. Finish with grated Parmesan if you have it.