Sauteed Summer Squash with Kale and Carrot

Prep Time 5 minutes
Cook Time 17 minutes
Total Time 22 minutes
Course Dinner, Lunch
Cuisine American
Servings 2


  • 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


  • 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.


These veggies pair well with any grain. Our favorite is barley cooked in vegetable broth!
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