Pan-Cooked Summer Squash with Tomatoes & Kale

Serves 4 people
Cooking time: about 20 minutes
Vegan; gluten-free

  • 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)
  1. 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.
  2. Add the kale and cherry tomatoes, and continue to saute until the tomatoes cook down and the kale becomes tender (about 5 minutes).
  3. 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