Sauté of Summer Squash, Kale, Tomatoes, and Olives

INGREDIENTS:

1 bunch Scotch kale, torn into bite-sized bits and washed and drained

1 medium white or brown onion, cut into medium dice

1-1½ cup olives* such as cerignola, Taggiasca, gordal, Niçoise, or other firm olive with flavor, pitted and cut into ¼-inch strips lengthwise

2 cups tomatoes, a variety of firm types preferred, seeded and cut into ¼-inch dice

2-3 cloves garlic, minced

½ cup dry white wine

2 tablespoons white wine or white balsamic vinegar

2-3 summer squash, cut into ¼-inch dice

Juice of ½ lemon, Meyer preferred

Flavorful olive oil, as needed

1 tablespoon fresh oregano or marjoram, or to taste, chopped

Salt and pepper to taste

METHOD:

Heat a large sauté pan over medium-high heat.

While the pan heats, toss the squash dice with the lemon juice and toss to coat evenly. Drizzle with a very little olive oil and toss to coat. Season with a little salt and pepper. When this is done, film the pan with oil and get quite hot. Strain the squash and then add to the pan. Sear, tossing occasionally to prevent burning. Once the squash is crisped and colored on the outside, transfer to a bowl. Do not let the squash get mushy.

Ensure the pan is filmed with a little oil, then add the onions. Cook until translucent, and then add half the tomatoes. Season with a little salt and pepper, then cook until the tomatoes are melting.

Scatter with half the herbs and stir them in. Make a well in the center of the tomatoes and onions, ensure there is oil or liquid there, and add the garlic. Cook, stirring to prevent burning, until fragrant. Stir into the tomatoes, then spread the vegetables evenly over the pan. Add the wine and cook until reduced by half.

Add the kale, and use tongs to turn the vegetables to combine well. Drizzle with some oil and the vinegar, turn to combine and cover the pan for 1 minute.

Remove the top, and cook the kale until all of it has wilted and is tender. Scatter the olives, squash, and the rest of the tomatoes over the vegetables, toss to mix in and cook just long enough to heat the squash through and warm the tomatoes.

Transfer the contents of the pan to a platter with tongs, and if there is any liquid left in the pan, reduce over medium heat until thickened and drizzle over the vegetables.

Serve hot or warm.

Chef’s Notes: * To pit olives easily, put them into a dish such as a casserole, pie pan, or sheet pan with a side. Use a pan bottom, flat meat tenderizer, or other flat heavy object that will cover a fair number of olives at a time, and apply pressure to crack the olives. Remove the pit and have at it.

Serves: 4

Source: Chef Andrew E Cohen