Ingredients

2 tablespoons olive oil

1 large white onion

2 cloves garlic, minced

2 yellow squash

1 head collared greens

1 lemon

1 can artichoke hearts (optional)

1 bunch asparagus (optional)

Preparation

Use a large skillet with lid.

  1. Chop or slice the onion and sautee with garlic for 2-3 minutes.
  2. Slice the squash into 1/4" or smaller slices and add to onions. Cook for another 2-3 minutes.
  3. Remove the spines of the collared greens, and chop coursely. When squash starts to lose firmness, add greens and cover until they begin to wilt.
  4. If using artichoke hearts, drain and add into the mix, stir and recover.
  5. When the greens have reduced by 1/4 to 1/2 (to your preference) empty into a cassarole dish.
  6. If using asparagus, cook slightly (or leave uncooked) and place over top of vegetables.
  7. Salt and pepper to taste, squeeze a lemon over the top and cover.