Summer Squash with Spinach; mint?

Eating seasonal vegetables is only slightly predictable.

Usually we start in the spring with spinach. That’s followed by chard, then the summer squashes and, finally, the green beans. (We don’t eat winter squashes until fall.)

When one is eating from the garden it’s never orderly. One day might yield 8 summer squash and no beans. Another day (like today) needs the chard seriously cut back and there are enough green beans to feed the village.

That’s a long way of saying that sometimes I do interesting combinations in order to use up what the garden gave me.

Sometimes, that means making 4 quarts of summer squash soup after I’ve selected the one that we’ll have for dinner and then tossing whatever is left into a skillet with whatever else is on hand.

Click here to Pin Summer Squash with Spinach

Summer Squash with Spinach

Print Recipe

When summer squashes start producing, we can all use more ideas… And this is an easy skillet side dish.

• Author: Katie
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Category: Summer Vegetables

Ingredients

Scale 1x2x3x

• 1 small – medium summer squash, shredded, about 6oz, 180gr) or 1 1/2 cups
• 1 onion, sliced
• 1 clove garlic, minced
• 4 – 6 oz fresh spinach, large leaves cut into wide strips
• 1 tbs olive oil
• 1 tbs fresh snipped basil
• 1 tbs fresh snipped thyme
• 2 tbs chicken stock

Cook Mode Prevent your screen from going dark

Instructions

• Heat oil in medium, nonstick skillet over medium-high heat.  
• Add onion and sauté until golden.  
• Turn heat to medium, add squash and garlic, continue to sauté for about 10 minutes, stirring occasionally.  
• Add spinach and chicken stock.  
• Sauté just until spinach wilts. 
• Remove and serve.

Notes

Use any summer squash you like for this (zucchini is a summer squash), and any herbs. It’s a very flexible, simple recipe.

Keywords: summer squash. zucchini, spinach

Do you cook with mint?

As I was recapping this recipe it occurred to me that I should have added mint. It’s an herb I like but never remember to use (other than tea).

I have a lot of it, but it’s growing by the fence, rather than with the rest of my herbs.

Maybe I should move it….. But I can contain it by having it along the fence – the shoots get mowed.

In other news…. We’ve been having our usual rash of beautiful sunsets. I’ll leave you with this one to start the weekend: