|Pan-Cooked Summer Squash with Tomatoes & Kale|
It's Monday again, and I'm off to the West Hollywood Farmers Market. That means that's it's been a week since my last visit to the market.
As many of you know, I love eating greens and savory vegetables for breakfast. I do it almost every single day--cooking up baby bok choy with sesame seeds and low sodium tamari one morning, then sauteing baby spinach with garlic and lemon the next morning.
So this morning, I was confronted with the remains of my last market visit--two lovely white summer squash, a bowl full of sweet yellow cherry tomatoes, and a few dark green fronds of kale. Inspired by this recipe for Pan-Cooked Summer Squash with Tomatoes and Basil from Martha Rose Shulman that appeared in her wonderful New York Times column, I decided to saute thinly sliced squash and kale with garlic in my cast iron skillet, and finish them off by adding the cherry tomatoes and cooking them down to a wonderful sweet tomato sauce.
The cherry tomatoes (rather than their larger counterparts) worked beautifully in this recipe. And the kale? Well, it was delicious! I love adding kale to almost anything, and perhaps it was penance for my late night vanilla shake and fries at the 101 Cafe last night, following a great show at the Hollywood Bowl of Disney's Fantasia.
I happily scarfed down this dish with eggs and toast for breakfast, and plan to finish the rest off with my farmers market purchased lunch.
Pan-Cooked Summer Squash with Tomatoes & Kale
Serves 4 people
Cooking time: about 20 minutes
- 4 cups summer squash, thinly sliced
- 2 garlic cloves, peeled and chopped
- 2 tablespoons extra virgin olive oil
- 1 cup kale, thinly sliced
- 2 cups cherry tomatoes, halved
- salt and freshly ground pepper
- 2 tablespoons fresh basil, julienned (optional)
- Heat the olive oil over medium heat. Add the garlic and saute for one minute. Then, add the squash, cooking until tender and slightly translucent.
- Add the kale and cherry tomatoes, and continue to saute until the tomatoes cook down and the kale becomes tender (about 5 minutes).
- Stir in the basil (optional). Season to taste with salt and pepper. Enjoy!
Source for Ingredients
- summer squash, cherry tomatoes, and kale from Studio City Farmers Market
- organic garlic and extra virgin olive oil from Trader Joe's