Sauteed Swiss Chard and Summer Squash

Sauteed Swiss Chard and Summer Squash

The arrival of summer squash is a reason for celebration in our family. Everyone with the exception of my brother ( who has a limited palette anyway) loves fresh squash any way they can get it, and it’s a good thing too. In an attempt to beat the squash bugs to the punch I planted quite a few squash and zucchini plants thinking that the squash bugs would do as much damage as they did last year. Well my plan worked. The squash bugs have found the garden but I have managed to keep them at bay and the plants are so healthy that it would take a major infestation to kill them now.

Of course, I now have 10 ( yes 10!) squash and zucchini plants that are pumping out 1 or 2 squashes each every day! Pair that with the Swiss Chard that is just as prolific and what you end up with is a woman trying her best to figure out what to do with all of this produce. I envision this happening a lot this Summer. Anyway, Sauteed Swiss Chard and Summer Squash uses both of my over zealous veggie varieties. If you can’t find Swiss Chard feel free to substitute spinach. Or just stop by my house and get some for yourself. Pull a few weeds while your there, will you?

Sauteed Swiss Chard and Squash
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Sauteed Swiss Chard and Summer Squash

A quick and easy side dish to use with all of that fresh produce!

Course side dish
Cuisine american
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 130 kcal
Author jodiemo

Ingredients

  • 3 medium to large squash or zucchini sliced
  • 1 lb Swiss Chard
  • 1 T olive oil
  • 2 cloves garlic sliced
  • 1 T fresh oregano minced
  • ½ onion minced
  • 2 oz . crumbled feta cheese
  • ½ t . salt
  • ½ t . fresh black pepper

Instructions

  1. Roughly chop Swiss chard leaves and stems, keeping them separate. Heat oil in a large skillet over medium heat and add onion, chard stems and garlic to the pan. Cook for 3 minutes or until slightly softened. Add squash, chard leaves, oregano and salt and pepper to the pan. Toss the mixture until all of the veggies are coated with the oil. Continue to cook until the Swiss chard has wilted and the squash are cooked through, stirring occasionally. About 10 minutes. Remove the veggies from the pan and toss with crumbled feta cheese. Serve immediately.

 

jodiemo

Jodie is a wife, mom, writer and lover of chickens and gardens. She runs her family’s winery by day and cooks and writes by night.

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