Bitter greens and spinach become tender and bright under warm bacon fat and sharp vinegar, a dish that feels substantial enough for supper. The mix's toughness holds up to heat, making it far more than a cold salad tossed together in haste.

Serves 2. 20 minutes, 15 at the stove.

About 500 calories a serving, 34 g protein, 9 g carbohydrate, 36 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Chop 6 ounces bacon into 1/2-inch pieces and cook in a large skillet over medium heat, stirring often, until the fat renders and the bacon crisps, about 8 minutes.8 min
2. While the bacon cooks, slice 1 small onion into thin rings and toss the 5 ounces of salad mix into a bowl.
3. Pour off all but 2 tablespoons of bacon fat from the pan, scatter the sliced onion into it, and cook, stirring, until soft and beginning to brown, about 3 minutes.3 min
4. Pour 3 tablespoons red wine vinegar into the pan, scrape the bottom to loosen any browned bits, and let it bubble for 30 seconds until the sharpness mellows slightly.1 min
5. Pour the warm bacon, onion, vinegar, and fat over the salad mix in the bowl, toss gently until the greens begin to wilt, and season with salt and pepper to taste. Serve warm in bowls.

Note Swap pancetta or guanciale for bacon if you have it. Keeps a day, loosely covered; reheat gently to rewarm the greens. Serve with crusty bread to soak the dressing, or with a fried or poached egg for extra richness.