Summertime....I have fond childhood memories of running through the sprinkler at the park, of biting into a cold coconut popsicle from the corner store, of building sand castles at Crane's beach for hours, and enjoying the freedom of summer. Working in education, I am lucky to still have the summers "off," and this year especially I am grateful that San Francisco has been unusually hot so far this summer. I am in full summer mode: lying in the park reading a good book, staying out late with my friends, and cooking fresh summertime dishes. Summer squash are a delicious seasonal vegetable that goes well with almost any meal: topped onto pasta, mixed into an egg scramble or omelet, or as a simple side dish to grilled chicken or burgers. This squash and kale salad can be enjoyed hot or cold!
Ingredients
- 4 cloves of garlic, minced
- 1/2 pint of brown mushrooms, sliced
- 2 long summer squash, cubed or sliced
- One large bunch of kale, de-stemmed and cut into small pieces
- Olive oil, salt, and pepper
Directions
- In a large pan, saute the garlic and mushrooms in olive oil over medium heat until mushrooms soften.
- Add summer squash and saute until squash begins to soften.
- Add kale and a splash of water (maybe 2-3 tbs) and cover for a minute.
- When kale is bright green and soft, turn off the heat.
- Add salt, pepper, or any spices you wish.
- Serve hot or cold!
