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Mixed Vegetable Saute picture

Mixed Vegetable Saute

This vegetable recipe has all of the goodness of summer so be sure to make it when the vegetables are at their peak.

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  • 2 tablespoon extra virgin olive oil
  • 1 sweet onion, finely chopped
  • 10 ounces (approximately) summer squash, washed and finely chopped
  • 1 pint grape tomatoes
  • 1 small bunch kale or 8 ounces spinach, tough stems removed and leaves roughly chopped
  • 2 ears fresh corn, kernels removed from the cobs
  • 1/4 cup chopped fresh herbs, such as basil, dill, cilantro and parsley
  • Grated Parmesan for serving (optional)

Serves 4 to 6 as a side

  1. Heat the olive oil in a large skillet over medium heat. When hot, add the onion, squash and tomatoes. Saute the mixture until the onion and squash are soft and the tomatoes are plump and look ready to pop. Using the back of a wooden spatula, carefully press on the tomatoes to release their juices.  (Careful - they squirt!)
  2. Add the greens, corn, 1/2 teaspoon salt and 1/2 teaspoon pepper and cook, stirring, for 3 minutes more.
  3. Stir in the chopped herbs. Taste and add more salt and pepper as desired. Serve hot with a sprinkling of Parmesan cheese, if you like.

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Mr. B.