Prep Time
10 min
Cook Time
15 min
Yields
4 servings
Yellow or green summer squash cooked with fresh herbs, jalapeno, onion and garlic for an amazing side.
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ingredients
1 ½
Tbsp extra-virgin olive oil
3
yellow squash, diced (about 1 ½ pounds)
1
small jalapeno, minced (with some seeds)
1
medium onion, diced
1 ½
tsp white wine vinegar
Kosher salt and freshly ground black pepper
2
tsp finely chopped sage or rosemary
1
clove garlic, minced
¼
cup minced fresh chives
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directions
Step 1
Heat the oil in a large nonstick skillet over medium-high heat. Add the squash, jalapenos, onions, vinegar, 3/4 teaspoon salt and pepper to taste and stir to combine. Cover and cook until the squash starts to brown, stirring twice during cooking, about 6 minutes.
Step 2
Remove the lid and continue to cook, stirring occasionally, until the squash is nicely browned and tender, another 6 minutes. Add the sage and garlic and cook for 1 minute. Season with salt to taste. Stir in the chives, transfer to a bowl or platter and serve.