A warm salad built on the greens themselves, topped with a runny egg that dresses everything. This shelf holds dinner exactly—add heat, fat, and protein to turn tender leaves into a complete plate.

Serves 2. 15 minutes, 12 at the stove.

About 350 calories a serving, 8 g protein, 9 g carbohydrate, 33 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Mince 2 garlic cloves fine. Warm 3 tablespoons oil in a large skillet over medium-high heat until it shimmers, then add the garlic and cook until fragrant, about 30 seconds. Add the 5 ounces of greens in handfuls, stirring as they wilt, until all are tender and any excess moisture has evaporated, about 4 minutes.5 min
2. Divide the warm greens between two plates. Season both with salt and pepper to taste. Pour 1 tablespoon balsamic vinegar over each portion.
3. Return the skillet to medium-high heat and add 1 tablespoon butter. Crack 2 eggs into the pan and cook until the whites are set but the yolks still run, about 3 minutes. While the eggs cook, squeeze 1 lemon half over the greens on each plate.3 min
4. Slide one egg onto each plate of greens and serve at once.

Note Swap the balsamic for red wine vinegar if you have it. Leftovers do not keep well; eat this warm. Serve with crusty bread to sop up the yolk and vinegar, or add a handful of nuts or seeds if the cupboard holds them.