Kale and Summer Squash Sauté
OMG it really feels like summer in New York City. Besides the heat [which has been hot], local farmer’s markets are busting at the seams with summertime favorites. This recipe features three of my favorites: kale, summer squash and fresh herbs. Oh, and garlic. I LOVE GARLIC.
The spiralizer was featured in my recent domesticate yourself top 5 kitchen gadget. It’s a great tool that makes vegetables into noodles by mimicking the shape of pasta. While my husband didn’t mistake the summer squash noodles for regular pasta, this was a perfectly lightened (but still filling and satisfying) dish.
In a completely stereotypical summer evening, I served this dish with grilled shrimp, on our roof top with cold rosé. So good.
Ingredients for two servings:
1 tbsp olive oil
2 cloves garlic, peeled and chopped
1 tsp red pepper flakes
2 medium summer squash or zucchini, washed, dried and spiralized through a spiralizer
4 cups kale, washed, dried and roughly chopped [unless you are using baby kale, then you should keep the leaves whole]
1/4 cup fresh basil leaves, pulsed in a food processor until fine
1/4 cup sundried tomatoes, chopped
1/4 cup shredded parmesan cheese
2 tbsp pinenuts, toasted
salt and pepper, to taste
- In a heavy bottomed pan, heat olive oil over medium heat and add garlic and red pepper flakes
- Add summer squash noodles and mix to combine with the spiced oil, cook about 1 minute
- Add kale and 1 tbsp water if the mixture is too dry, cook about 2 minutes or until kale begins to wilt
- Mix in basil, tomatoes and half the parmesan cheese and pinenuts, salt and pepper, stir to combine
- If you are serving warm, plate the sauté and top with the remaining portions of parmesan cheese and pinenuts
- If you are serving cold [like I did], refrigerate about 2 hours and then top with the remaining portions of parmesan cheese and pinenuts
What’s your favorite summer vegetable? Have you ever used a spiralizer? I’d love to hear from you if you make this recipe at home! Hope you enjoy…