Naan turns into dinner when you char it hard in a hot skillet and crown it with creamy feta, wilted greens, and a tangle of red onion. This shelf gives you the bread; the rest comes together in the time it takes to heat the pan.

Serves 2. 20 minutes, 15 at the stove.

About 550 calories a serving, 17 g protein, 49 g carbohydrate, 33 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a skillet over medium-high heat. Place 1 naan in the pan and let it char in spots, about 3 minutes, then flip and char the second side until puffed and golden, about 2 minutes more. Transfer to a plate and repeat with the second naan.5 min
2. While the second naan cooks, whisk 3 ounces [85 g] feta with 2 tablespoons oil, the minced garlic, and 1/4 teaspoon salt until roughly smooth.
3. When the naan is done, warm 1 tablespoon oil in the same skillet over medium heat. Add 2 handfuls greens and a pinch of salt, stirring until wilted, about 1 minute.1 min
4. Top each warm naan with half the feta mixture, half the wilted greens, the remaining crumbled feta, and thin slices of red onion if you have it.

Note Swap the feta for ricotta or whipped goat cheese. Leftovers keep covered in the fridge for one day; reheat the naan in a dry skillet. Serve with lemon wedges and hot sauce on the side.