A warm salad where bitter radicchio and romaine wilt into garlicky olive oil, then come alive with acid and a soft egg. This is a smart way to cook down a bag of greens when time is short and the fridge is otherwise bare.

Serves 2. 15 minutes, 12 at the stove.

About 190 calories a serving, 12 g protein, 23 g carbohydrate, 8 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 2 cloves garlic thinly. Heat 3 tablespoons olive oil in a large skillet over medium heat until the garlic begins to turn golden, about 2 minutes.2 min
2. Add 4 cups loosely packed romaine and radicchio to the pan and stir often until wilted and tender, about 4 minutes. Season with 1/2 teaspoon salt and pepper to taste.4 min
3. Push the greens to the sides of the skillet. Crack 2 eggs into the center and let them cook undisturbed until the whites set but the yolks are still soft, about 3 minutes, stirring the greens occasionally so they brown lightly.3 min
4. Divide the salad and eggs between two bowls. Squeeze fresh lemon juice over each and taste for salt and pepper.

Note Swap the lemon for red wine vinegar or cider vinegar if you have it. Leftovers will keep two days refrigerated and reheat gently. Serve with crusty bread to wipe the bowl and garlic oil.