A summer saute is an excellent shortcut to a delicious meal - and it's a great way to cook up most of this week's basket in one large batch. Serve as a side dish. Or, to make a complete meal, stir in pasta and some mozzarella cheese, or add grains like quinoa or farro. Yum!
- oil and/or butter for cooking
- 2 cloves garlic, finely chopped
- 1/4 lb green beans, de-stemmed and cut into 1-inch sections
- 1 large or 2 small summer squash, sliced into thin half-circles
- 1/2 bunch kale, de-stemmed and cut into bite-size pieces
- 1/2 pint cherry tomatoes, sliced in half
- salt and pepper
- optional: fresh or dried herbs
- optional: balsamic vinegar, mozzarella cheese, cooked farro, quinoa, or pasta
- Heat oil over medium heat.
- Stir in garlic.
- When the garlic is fragrant, stir in the green beans and summer squash. Season with salt and pepper. These denser vegetables will need more time to cook than the other ingredients. Cook, stirring occasionally, for about 3-5 minutes (depending on if you prefer these more "al dente" or more well-done).
- If you're using dried herbs, add them at this point as well - you'll want to give them more time to soften up and give their flavor. Fresh herbs would be better stirred in after cooking.
- Next, add the kale and cherry tomatoes. Cook, stirring occasionally, for another 3-5 minutes.
- Season with more salt and pepper to taste, add fresh herbs, and/or drizzle with your favorite balsamic vinegar. Enjoy!