Thick-cut bacon cured with just salt and sugar, its cracked pepper crust a built-in seasoning for a simple braise. The rendered fat becomes the sauce for dark leafy greens and an egg if you like. A weeknight dinner that needs only what you have.

Serves 2. 25 minutes, 15 at the stove.

About 570 calories a serving, 35 g protein, 11 g carbohydrate, 43 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Lay 6 oz [170 g] of bacon strips in a cold large skillet and turn heat to medium. Cook without moving them until the fat renders and the edges brown, about 8 minutes. Transfer to a plate and cut into 2-inch pieces.8 min
2. Pour off all but 2 tablespoons of the bacon fat, leaving the browned bits. Set the skillet over medium heat and add 1 tablespoon butter. Slice 1 medium onion and add it along with 2 minced garlic cloves. Stir until softened and golden, about 3 minutes.3 min
3. Roughly chop 6 oz [170 g] of dark leafy greens and add them to the skillet along with 1/4 cup water and a pinch of salt. Toss to coat in the fat and cover the pan. Cook until the greens are wilted and tender, about 5 minutes, stirring once halfway through.5 min
4. Return the bacon pieces to the skillet and warm them through, about 2 minutes. Taste and add salt as needed. Serve directly from the pan.2 min

Note Swap collards for whatever greens you have. Leftovers keep covered in the refrigerator for three days and reheat gently on the stovetop. Serve with rice or crusty bread to soak up the pan juices, or top each portion with a fried egg.