Sauteed Summer Squash with Kale and Carrot
Ingredients
- 1 tablespoon olive oil
- 2 cups finely chopped onion
- 1 teaspoon salt divided
- 1 tablespoon finely chopped fresh garlic
- 3 cups chopped summer squash
- 1/2 cup water
- 2 shredded carrots
- 3 cups chopped kale
Instructions
- Heat oil in a large nonstick skillet over medium-high heat.
- Toss in all ingredients except for kale.
- Cook 2 minutes or until onion is tender, stirring occasionally.
- Add in kale.
- Cover, reduce heat, and simmer 15 minutes or until kale is tender.
Notes
These veggies pair well with any grain. Our favorite is barley cooked in vegetable broth!
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