• 3/4lbkale, stemmed, washed, and chopped, slightly damp
  • 1Tbspolive oil
  • 1lbyellow summer squash, sliced
  • 2cloves garlic, 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, stirring, for about 5 minutes, until lightly brown and translucent.
  2. Add garlic and stir 30 seconds, then add kale and continue to cook and stir, about 3-4 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. Season to taste and serve.
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