A warm salad built from the cinnamon raisin bread on your shelf: torn into thick chunks and crisped in a skillet, then tossed with ricotta, a bitter green, and a sharpness of vinegar. The bread's sweetness and spice make this supper feel like it took effort.

Serves 2. 20 minutes, 15 at the stove.

About 520 calories a serving, 10 g protein, 48 g carbohydrate, 34 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Tear one third of the cinnamon raisin bread into two-inch chunks. Heat three tablespoons oil in a large skillet over medium-high heat until shimmering, then add the bread chunks and cook, stirring often, until the edges are crisp and golden, about five minutes. Meanwhile, mince one garlic clove and stir it into half a pound ricotta with salt and pepper to taste.5 min
2. When the bread is crisp, scatter two handfuls of bitter greens over it in the pan and cook, tossing often, until they just begin to wilt, about one minute.1 min
3. Pour the warm salad into a bowl and dollop with the garlicked ricotta, tossing gently to combine. Taste and add more salt or pepper if needed, then serve warm.

Note Swap in tangy labneh or Greek yogurt for the ricotta if you prefer. Leftovers keep two days refrigerated; reheat the salad gently in a skillet to revive the bread. Serve alongside a squeeze of lemon and more vinegar on the side to brighten it further if you like.