This shelf holds only one bagged salad mix, so tonight we cook it. Warming the cabbage softens and sweetens it, and toasted croutons turn simple greens into a light dinner for two.

Serves 2. 25 minutes, 15 at the stove.

About 340 calories a serving, 3 g protein, 16 g carbohydrate, 30 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Cut the bread into three-quarter-inch cubes and toss with 2 tablespoons oil. Spread on a sheet or small pan and toast at 375°F [190°C] until golden and crisp, stirring once, about 10 minutes. The croutons are done when they are hard throughout.10 min
2. While the croutons toast, mince the 2 garlic cloves. Heat 1 tablespoon butter and 1 tablespoon oil in a large pan over medium heat until the butter foams.
3. Add the garlic and cook for 30 seconds until fragrant, then add the entire bag of salad mix, stirring often with tongs as it wilts, about 4 minutes. The lettuce and cabbage will reduce to about half their volume.4 min
4. Taste the warm slaw and season with salt and pepper. Divide between two bowls and scatter the warm croutons over each portion.

Note Swap the croutons for toasted nuts if you have them. Leftovers keep three days covered and are good cold or reheated gently. Serve with a simple soup or broth alongside, or stir a poached egg into each bowl for more substance.