A quick sauté of tender baby greens finished with eggs turns shelf salad into a warm, nutritious dinner. Garlic and butter brighten what could be bland and greens wilt down fast, so this is done in the time it takes to toast bread.

Serves 2. 12 minutes, 10 at the stove.

About 260 calories a serving, 13 g protein, 5 g carbohydrate, 22 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

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1. Crack 4 eggs into a small bowl and whisk with a pinch of salt and pepper until combined; set aside. Mince 2 cloves garlic.
2. Melt 2 tablespoons butter in a large skillet over medium-high heat and add the minced garlic, stirring until fragrant, about 30 seconds. Add the 5 ounces of baby kale mix, stirring often, until wilted and bright green, about 3 minutes.3 min
3. Pour the whisked eggs over the greens, stirring gently until they form soft curds and are just set, about 2 minutes. Taste and adjust salt and pepper, then divide between two plates and serve at once.2 min

Note Swap in any tender greens, wilted spinach, or leftover roasted vegetables. Leftovers keep in the fridge for one day but are best eaten fresh. Serve with toast and hot sauce, or a bowl of rice to stretch it.