From Farm To Table - Kale and Patty Pans Live Happily Ever After
1 Tablespoon olive oil
1 or 2 garlic cloves, minced
salt, pinch
2 large bunches kale (bitter green mix, like Mustard or Collard, is excellent as well)
2 large patty pan squash, chopped to bite-size
3/4 cup plain soy yogurt, room temperature
mint, handful chopped
salt to taste
My boyfriend and I needed to use up our greens and squash, so we came up with this concoction. Maybe we were starving, but we enjoyed it so much that we thought we would share:
Turn burner to Medium. Coat bottom of pan with 1 Tablespoon Olive Oil and add Garlic and Salt. Stir occasionally. Add Kale/Greens and allow them to cook down. About 5 minutes. Add Patty Pan Squash and cover for 3 - 5 minutes. Wait until greens look slightly wilted and squash softens.
In a bowl, combine soy yogurt, mint and salt.
This salad could go two ways. You could eat drizzle the yogurt sauce over a warm salad OR You could place the salad in the fridge to chill and add the yogurt sauce when ready to serve.
Enjoy!! Feel free to post suggestions!! love and blessings.
SO HOW'D IT GO?
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