Name: Cromlet with Wilted Greens and Fennel and Olive Salad
Yield: 2 Servings
Ingredients: ½ cup plain whole-milk yogurt; 1 tablespoon fresh lemon juice; 1 tablespoon olive oil; 1 teaspoon honey; Kosher salt, freshly ground pepper; ½ small fennel bulb, very thinly sliced; ⅓ cup torn pitted Castelvetrano olives; 1 tablespoon olive oil; 2 teaspoons fresh lemon juice; 1 teaspoon honey; Kosher salt, freshly ground pepper; ¼ cup cashew, almond, or hazelnut milk or water; ¼ cup chickpea flour; 2 large eggs; Seasoning mix of choice* (optional); Kosher salt, freshly ground pepper; 3 tablespoons olive oil, divided; 2 garlic cloves, thinly sliced; ½ teaspoon grated peeled ginger; 1 bunch small hardy greens (such as kale, Swiss chard, or collard), ribs and stems removed, leaves torn; 1 lemon wedge; 4 ounces maitake or oyster mushrooms, torn into large pieces; 1–2 teaspoons tamari soy sauce; Sesame seeds (for serving)

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Alaina Sullivan

This savory gluten-free vegetarian pancake recipe can be made in the same pan as the wilted greens, maximizing efficiency for a healthy weeknight meal.

Recipe notes