A sub kit is half the work when you build it into something warm. Sliced ham and salami go rich and salty over wilted greens, pulled into a bun at the table or not, depending on appetite. Dinner in twenty minutes.

Serves 2. 20 minutes, 15 at the stove.

About 260 calories a serving, 7 g protein, 18 g carbohydrate, 19 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice the ham and salami from the kit into strips about a quarter inch thick. Mince two cloves of garlic. Chop the greens coarsely, separating stems from leaves.
2. Warm two tablespoons of oil in a wide pan over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds, then add the tough stems first if using kale. Let them soften, stirring, for two minutes.2 min
3. Add all the leafy greens and a pinch of salt and pepper, stirring often, until they wilt down, about three minutes. Push the greens to the side of the pan.3 min
4. Lay the sliced ham and salami across the open space in the pan and let them warm through, about two minutes. Toss everything together so the meat and its rendered fat coat the greens. Taste and adjust seasoning.2 min
5. Warm the rolls in the oven or toaster for a minute if you like. Spoon the greens and meat into the buns or onto a plate, letting diners build their own.1 min

Note To lighten it, skip the bun and eat as a salad with the meat warm on top. Leftovers keep refrigerated for two days and can be reheated gently in a pan. Serve with pickles or hot sauce on the side if you have them.