Sauteed Summer Squash and Greens

Ingredients

  • 1 tablespoon olive oil

  • 1 tablespoon butter

  • ½ onion, diced OR 4 scallions chopped

  • 2-3 patty pan squash and/or zucchini and/or Yellow Summer Squash, sliced to 1/2-inch-thick pieces

  • 2 cloves garlic, crushed, or more to taste

  • 1 dash lemon pepper

  • 1 ½ cups packed greens (kale, chard, or spinach)

  • ¼ cup chopped fresh parsley

  • 1 tablespoon chopped fresh basil

  • ½ lemon, juiced

  • 1 ½ teaspoons grated Parmesan cheese

  • salt and ground black pepper to taste

Directions

  1. Heat olive oil and butter in a skillet over medium-high heat until foaming, 1 to 2 minutes. Saute onion in the olive oil-butter until tender and translucent, about 3 minutes. Add squash and garlic; season with lemon pepper. Saute mixture until squash is easily pierced with a fork, 5 to 6 minutes.

  2. Mix greens, parsley, and basil into squash mixture; saute until spinach wilts, about 1 minute. Squeeze lemon juice over mixture and sprinkle in Parmesan cheese; stir well. Season mixture with salt and black pepper.