A wilted salad built on sturdy greens from the bag, warmed in a skillet with anchovy and garlic until tender but still bright. The croutons go soft then crisp again in hot oil while you dress the leaves, so everything lands on the plate warm and alive at the same time.

Serves 2. 20 minutes, 20 at the stove.

About 680 calories a serving, 33 g protein, 19 g carbohydrate, 53 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Cut two slices of bread into half-inch cubes. Heat 2 tablespoons of oil in a large skillet over medium-high heat and add the cubes, stirring now and then until deep brown and crisp, about 5 minutes; transfer to a plate.5 min
2. Add 2 tablespoons of butter and 2 minced anchovy fillets to the same skillet, breaking the anchovies apart with a wooden spoon until the pan smells rank and bright, about 30 seconds. Mince 3 cloves of garlic and stir them in, cooking until fragrant, about 1 minute.
3. Add 6 cups of mixed greens and 2 tablespoons of oil, tossing with tongs until the leaves wilt and soften but are still partly crisp, about 2 minutes; taste and season with salt and pepper.2 min
4. Divide between two plates or bowls, scatter the croutons over the top, and serve right away.

Note Swap sardines or tinned anchovies for fresh fillets. Leftovers do not keep well; eat tonight. Serve with a glass of white wine and a wedge of cheese, or offer alongside roasted chicken thighs.