A bowl of tender lettuces and greens becomes dinner in minutes with olive oil, garlic, and salt. This shelf's spring mix has enough body and variety to hold its own as a warm side, tender enough to eat without knife work.

Serves 2. 15 minutes, 8 at the stove.

About 180 calories a serving, 9 g protein, 18 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 thin. Heat 3 tablespoons olive oil in a large skillet over medium heat and cook the garlic, stirring, until it smells sweet and turns pale gold, about 1 minute.1 min
2. Add the whole package of spring mix by the handful, stirring as each bit wilts into the pan, until all of it is tender and dark, about 4 minutes total. Season with salt and pepper.4 min
3. While the greens cook, toast 2 slices of bread. Fry 2 eggs sunny-side up in a separate pan until the whites are set but the yolk runs, about 4 minutes.4 min
4. Divide the greens between two plates, top each with one fried egg, and serve at once with the toast on the side.

Note Swap the egg for crumbled feta or a handful of nuts for a vegetarian take. Leftover greens keep cold for a day and make a bed for lunch. Serve with a slice of lemon or hot sauce, or toss the toast in the pan drippings before serving.