Sweet instant oatmeal transforms into supper when you treat it like polenta, cook it savory with stock, and top it with a fried egg and anything green you have. The walnuts and dates become seasoning rather than sweetness in this warm grain bowl.

Serves 2. 20 minutes, 15 at the stove.

About 390 calories a serving, 18 g protein, 19 g carbohydrate, 28 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 2 cups of stock to a boil in a saucepan. Stir in two packets of the instant oatmeal and 1 minced clove of garlic. Cook, stirring often, for 5 minutes or until the oatmeal thickens and pulls away from the sides.5 min
2. While the oatmeal cooks, warm 2 tablespoons of oil in a skillet over medium-high heat. Add 4 ounces of fresh spinach or kale and cook, stirring, for 2 to 3 minutes until wilted. Season with salt and pepper, then push to the side of the pan.3 min
3. Pour 1 tablespoon of butter into the cleared space in the skillet and crack 2 eggs into it, cooking them to your preference, about 3 to 4 minutes for soft yolks.4 min
4. Divide the oatmeal between two bowls and top each with half the wilted greens and one fried egg. Taste and add more salt and pepper as needed.

Note Swap the greens for sautéed mushrooms or asparagus if you prefer. Leftovers keep for one day refrigerated and reheat best in a skillet with a splash of stock. Serve with hot sauce or a drizzle of good olive oil on the side.