Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Yellow Squash With Kale
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- #77884
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
3/4 pound kale or other greens, stemmed, washed, and coarsely chopped
1 tablespoon extra virgin olive oil
1 pound yellow summer squash, sliced
2 cloves garlic, minced
salt, to taste
1 teaspoon fresh thyme leaves
OR
1/2 teaspoon dried thyme (optional)
1/2 cup water or vegetable stock
freshly ground black pepper, to taste
directions
If the greens are dry, rinse them again and do not shake dry.
Heat the oil in a large, heavy skillet over medium heat. Add the squash. Cook, stirring often, for about 5 minutes, until the squash is lightly browned and slightly translucent.
Add the garlic, stir together for about 30 seconds, until fragrant, then add the greens, which should still be wet from washing. Continue to cook, stirring, until the greens wilt, about 3 to 4 minutes.
Add the salt and thyme and 1/4 cup water and continue to cook, stirring, for another 5 minutes, until the squash and the greens are tender. Add more water if the mixture seems dry or begins to stick to the pan.
Add pepper, taste, and adjust the seasonings. Serve hot or at room temperature.
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nutrition data
96 calories, 4 grams fat, 14 grams carbohydrates, 4 grams protein per serving. This recipe is low in sodium.
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