Thursday, December 5, 2013

Summer Squash and Kale Saute

Serves 2
3 tablespoons olive oil, divided
1 pound yellow squash, diced
1/2 cup onion diced
2 cloves garlic, minced
3 cups kale
2 roma tomatoes, diced
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add squash, onion and garlic and sauté 5 to 7 minutes or until slightly tender. Add kale and remaining olive oil, stirring constantly, 2 minutes more or until kale is wilted. Add tomatoes, lemon juice, salt and pepper, stirring well 2 minutes more. Serve immediately.

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