SAUTEED ZUCCHINI & SQUASH (SALLYE)
I purchased some cross-pollinated squash (yellow crookneck & zucchini) at the Farmers Market yesterday. This seemed like a good way to fix them. Tastes wonderful if you like fresh vegetables.
Provided by sallye bates @grandedame
Categories Vegetables
Number Of Ingredients 10
Steps:
- Rinse kale thoroughly and leave in colander to drain Cut onions and tomatoes into quarters, place in shallow bowl and set aside Slice squash horizontally and add to bowl with onions & tomatoes Mix salt, pepper, paprika and Italian seasoning into olive oil and pour over vegetables, gently stirring to make sure all veggies are covered. Peel garlic clove and smash with mortar and pestle or side of carving knife, add to veggies Set aside NOTE: USE JUST ENOUGH OLIVE OIL TO BARELY COAT THE VEGGIES. YOU ARE ALSO GOING TO USE THE BACON GREASE TO COOK.
- Heat large heavy (I use my cast iron) skillet or dutch oven to medium hot. Cook bacon slices until crispy, then remove to paper towel. Leave bacon grease in skillet. Place vegetable mixture into skillet in single layer and saute for about 3 to 5 minutes until vegetables are browned but still firm, turning once. Cook more than one batch if necessary. When vegetables are ready, stir in kale, cover and continue cooking until kale is wilted and soft (about 2-4 minutes). Crumble cooked bacon into mixture and stir to blend.
- Serve while still hot. Makes an excellent side dish for pork roast or chops.
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