Raw leaves from the bag will wilt into tender, sweet vegetables in a hot pan with garlic and oil, ready in less than twenty minutes. The shelf holds only fresh greens, so this becomes a side-forward dinner with eggs and toast, turning two into a meal.

Serves 2. 20 minutes, 15 at the stove.

About 730 calories a serving, 18 g protein, 86 g carbohydrate, 34 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 3 cloves garlic thin. Heat 3 tablespoons oil in a large skillet over medium-high heat until it shimmers, then add the garlic and cook until pale golden, about 1 minute.1 min
2. Dump the entire 5-ounce bag of romaine and cabbage into the pan and stir constantly with a wooden spoon for 2 to 3 minutes as it wilts and releases its water. Season with salt and pepper to taste and set aside on a plate.3 min
3. Toast 2 slices of bread in a toaster or under the broiler while you cook the greens.
4. Return the skillet to medium heat, add 1 tablespoon butter, and crack 2 large eggs into the pan side by side. Cook until the whites are set and the yolks still jiggle, 3 to 4 minutes.4 min
5. Divide the wilted greens between two plates, top each with one fried egg, and serve alongside the warm toast.

Note Swap any firm greens from your crisper drawer for the bag. Leftovers keep in the fridge for a day and reheat gently in a pan with a splash of water. Serve with hot sauce, grated cheese, or a cup of broth alongside to stretch the meal.