Plant-based nuggets crisp in the oven while garlicky greens char in a pan underneath. This shelf offers one protein and a path to dinner, so we build around the breaded texture and spice already built in, adding only what we have.

Serves 2. 25 minutes, 8 at the stove.

About 270 calories a serving, 18 g protein, 6 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 400°F [200°C]. Spread the plant chicken nuggets on a sheet pan and set them in the oven; they will crisp for 18 to 20 minutes while you work.
2. Thinly slice 3 cloves garlic. Wash and roughly chop 8 ounces hearty greens, removing thick stems if they're tough.
3. When the nuggets have 8 minutes left, set a large skillet over medium-high heat and add 2 tablespoons oil. When the oil shimmers, add the garlic and let it toast for 30 seconds until fragrant, stirring so it does not burn.1 min
4. Add all the greens and a pinch of salt, stirring often until they wilt and char in spots, about 6 minutes. Taste and season with more salt and pepper as you like.6 min
5. When the nuggets are golden and crisp, pull them from the oven. Divide the greens between two bowls, top with the nuggets, and serve hot.

Note Swap the greens for shredded cabbage or a bagged salad if that's easier. Leftovers keep in the fridge for two days and are fine cold or reheated in a dry skillet. Serve with hot sauce on the side or a squeeze of lemon if you have it.