A simple flatbread cooked in brown butter, topped with anchovy and bitter greens that soften in the heat. Kerrygold butter's sweet, grassy depth makes this a keeper when you have little else on hand but time to let butter do the work.

Serves 2. 30 minutes, 20 at the stove.

About 1180 calories a serving, 68 g protein, 73 g carbohydrate, 67 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

Cook mode

1. Whisk together 1.5 cups flour and 1/2 teaspoon salt. Add 1/2 cup water and stir until a rough dough forms. Let sit 5 minutes.5 min
2. Divide dough in half. On a floured surface, stretch each half into a thin oval about 1/8 inch thick. Work gently and rest the dough if it springs back.
3. Heat 2 oz butter in a large skillet over medium-high heat until the foam subsides and the butter turns hazelnut brown, about 3 minutes; watch closely so it does not burn. Lay one flatbread in the pan and cook until golden and crisp, about 3 minutes, then flip and cook the other side 2 minutes. Transfer to a plate.5 min
4. Add the remaining 2 oz butter to the skillet and repeat with the second flatbread; transfer to the plate with the first.5 min
5. Tear 4 oz greens into bite-sized pieces. Return the skillet to medium heat, add the greens and a pinch of salt, and toss until softened, about 2 minutes. Crumble 4 anchovy fillets over the greens and toss to break them up and coat everything in the butter and salt clinging to the pan.2 min
6. Divide the flatbreads between two plates. Top each with half the greens and anchovies, letting the warm oil and butter pool on top.

Note Swap sturdy greens like kale or spinach for the chicory if that is what you have. Wrapped tightly, leftover flatbread keeps a day and can be warmed in a dry pan. Serve with a lemon wedge and a glass of dry white wine or beer.