A sheet of golden toast holds wilted greens and brown butter with its hazelnut scent: the shelf holds only butter, so this night calls for what the butter wants to become. Serve it warm with a crack of sea salt and pepper.

Serves 2. 20 minutes, 15 at the stove.

About 480 calories a serving, 7 g protein, 33 g carbohydrate, 37 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 4 tablespoons of Kerrygold butter in a wide pan over medium-high heat. When it foams, add 2 minced garlic cloves and cook until the milk solids brown to a chestnut color and smell nutty, about 4 minutes. Strain the brown butter into a bowl, discard the solids, and set aside.
2. Toast 4 slices of bread in a dry pan or toaster until both sides are golden and crisp, about 5 minutes total. Arrange on two plates.5 min
3. Return the pan to medium heat with the remaining 2 tablespoons of fresh Kerrygold butter. Add the greens by the handful and toss gently until they wilt and soften, about 3 minutes, seasoning with salt and pepper as you go.3 min
4. Pile the wilted greens onto each slice of toast and spoon the warm brown butter over the top. Finish with a pinch more salt and a grind of pepper. Serve at once.

Note Swap the greens for mushrooms sliced thin and cooked until golden. Brown butter keeps two days covered in the fridge and can dress roasted vegetables, pasta, or grains. Serve with a simple salad or a fried egg on top to stretch this into a fuller meal.