FEEDS: 2-4

WHAT YOU’LL NEED:

• 2-3 T. canola oil
• 1 medium onion, peeled and sliced
• salt and pepper
• 1 small yellow squash, sliced
• 5 cloves crushed garlic
• 4 cups loosely packed baby spinach

LET'S COOK

Heat the oil in a saute pan, drop in the onions and cook until they begin to show some color. Season the onions with salt and pepper, then add the sliced squash to the pan and continue to cook over a medium high burner, stirring frequently.

When the edges of the squash begin to brown and they appear limp, stir in the garlic, then add the spinach leaves. Using a pair of tongs, stir up the mix until the spinach is wilted. Check the flavor, adjust your seasonings and serve right away.

MORE IDEAS:

Sliced mushrooms can be added with the onions for additonal flavor and texture. A few drops of balsamic vinegar stirred in at the end of the cooking process adds zest. Or, dust with a bit of grated cheese and serve. Mix any leftovers into cooked rice or pasta the next day.