Summer Squash and Kale Sauté

Source: Adapted from Bon Appétit Magazine, June 2013 issue
Serves: 2-3
Skill level: Easy 

Time: 45 minutes (35 prep, 10 cook time)


  • 2 lb. summer squash and/or zucchini
  • 3 cups kale, de-stalked and rinsed 
  • 1 tsp. kosher salt
  • 1/3 cup sliced almonds
  • 2 Tbsp. olive oil
  • 3 garlic cloves, minced
  • 1/3 tsp. crushed red pepper flakes
  • 1/4 cup finely grated parmesan cheese
  • Black pepper to taste


Over the weekend I ran another half marathon (wee!) The two weeks leading up to that were heavy eating weeks with lots of carbs and lean protein. I felt as though I had left my poor veggies out of my life and was craving a light veggie meal for dinner. This recipe caught my eye in the June 2013 issue of Bon Appétit magazine (so many yummy things in there!) 

Kale has been a topic of hot discussion for all of the health benefits one can reap from incorporating it into their diet. High in vitamins and antioxidants, kale is also linked to lowering cholesterol and aiding in your body’s natural digestion and detox processes. These are just a few of the reasons why you should eat kale! This recipe is a great side dish but completely satisfied my tummy as a dinner meal too. Enjoy!



1) Cut squash/zucchini into matchsticks. Rinse and dry kale. Put squash and kale in a colander or large bowl and toss with 1 tsp. kosher salt. Let stand for 10 minutes. 


2) Toast the almonds in a dry pan over medium heat, tossing occasionally until lightly browned. This should take about 3 minutes. Let cool. 


3) Heat the oil in a large skillet over medium heat. Add garlic and red pepper flakes. Stir often and cook for about 2 minutes, until fragrant but not browned. 


 4) Add about half of the squash, mixing in the oil, red pepper and garlic. Gradually add the rest of the squash and kale, ensuring that it is mixed in well with the oil, red pepper flakes and garlic. Notice the kale will start to shrink. 




5) Cook for about 5 minutes, until you see that the kale has been cooked thoroughly (it will be slightly wilted, but not mushy). 

6) Turn off heat. Fold in the parmesan cheese and season with pepper to taste. (You may also add salt here if you wish. I did and it was too salty for my liking. Remember you added salt at the beginning too!) 


7) Add previously toasted almonds.


8) Gently mix together and serve as a side dish or as a meal. 




xoxo -The Yummy Bunny.


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