Summer Squash and Kale Salad

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

1. In a large pan, saute the garlic and mushrooms in olive oil over medium heat until mushrooms soften.
2. Add summer squash and saute until squash begins to soften.
3. Add kale and a splash of water (maybe 2-3 tbs) and cover for a minute.
4. When kale is bright green and soft, turn off the heat.
5. Add salt, pepper, or any spices you wish.
6. Serve hot or cold!