• 3/4lbkale, stemmed, washed and chopped, slightly damp
  • 1Tbspolive oil
  • 1lbyellow summer squash, sliced
  • 2garlic cloves, minced
  • Salt to taste
  • 1tspfresh thyme leaves OR 1/2 teaspoon dried thyme leaves
  • 1/2cupwater or vegetable stock
  • Black pepper to taste
  1. Heat oil in large skillet over medium heat. Add squash and cook, for about 5 minutes, stirring occasionally until lightly brown and translucent.
  2. Add garlic and stir 30 seconds then add kale and continue to cook and stir for about 3 to 4 minutes.
  3. Add salt, thyme and 1/4 cup of water or stock and continue to cook and stir another 5 minutes until squash and greens are tender. Add more water or stock if the mixture seems dry or sticks to pan.
  4. Season to taste and serve.
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