Warm greens salad with crispy garlic and egg
A loose warm salad that turns a bag of baby greens into something substantial in minutes. The tender mix of Asian greens and lettuces wilt into the butter and oil, which you can finish with a fried egg and garlic chips for a simple weeknight dinner for two.
About 360 calories a serving, 8 g protein, 11 g carbohydrate, 32 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 1 loaf crusty bread
From your shelf
- 4 ounces tender baby lettuce & baby greens spring mix
Staples
- 3 cloves garlic
- 2 tablespoons butter
- 2 tablespoons oil
- to taste salt
- to taste pepper
- 2 eggs
- Thinly slice 3 cloves garlic. Heat 2 tablespoons oil in a large skillet over medium heat and add the garlic slices; cook until they turn golden and crisp, about 2 minutes, then fish them out with a slotted spoon and set on a plate.
- Pour off all but 1 tablespoon of the garlic oil. Add 2 tablespoons butter to the pan and turn heat to medium-high. When the butter foams, add the 4 ounces of greens in handfuls, stirring and tossing as they wilt, for about 3 minutes total.
- Season the wilted greens with salt and pepper. Divide between two bowls and scatter the crispy garlic over them.
- Without wiping the pan, crack 2 eggs into it and cook until the whites set but the yolks stay runny, about 3 minutes. Top each bowl of greens with an egg and serve with crusty bread.
Note Swap a poached egg if you prefer. Leftovers keep three days in an airtight container and reheat gently in a skillet. Serve with bread to soak up the oil and egg yolk, or crumble a soft cheese over the warm greens if you have one.
On the label
MIZUNA, TANGO, GREEN OAK, SWISS CHARD, TATSOI, GREEN CHARD, RED LEAF LETTUCE, LOLLA ROSA, RED CHARD, RED OAK.
Harris Teeter, pre-packaged fruit & vegetables, serving 142 g, package 5 OZ/142 g. Ingredients as printed on the label.
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Cooks as lettuce, salad kit. Half of it left? Use up the lettuce.