Sautéed Greens with Squash & Tomatoes

Mediterranean tables often turn late-summer squash and tomatoes into a single skillet supper with sturdy greens. Here Swiss chard or kale meets garlic, lemon, pine nuts, and creamy cannellini beans for a bright, quick dinner.

Serves 3 · 15 min prep · 18 min cook

Estimate for one serving

• 340 cal
• 14g protein
• 30g carbs
• 20g fat
• 3g fiber

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Ingredients

• 2 medium delicata or yellow squash
• 3 medium late tomatoes
• 3 garlic cloves
• 3 tbsp olive oil
• 1/4 tsp red pepper flakes
• 1 large bunch Swiss chard or kale
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1 lemon
• 3 tbsp toasted pine nuts
• 1/4 cup grated Parmesan
• 1 can (15 oz), drained cannellini beans

Instructions

1. 1Trim the ends of the squash, halve lengthwise, scoop seeds if needed, and cut into half-moons about 1/2-inch thick.
2. 2Core the tomatoes and cut into large chunks so they hold shape while cooking.
3. 3Strip chard or kale leaves from tough stems, tear into bite-size pieces, and rinse well; thinly slice a few stems if tender.
4. 4Heat olive oil in a wide deep skillet over medium heat until it shimmers.
5. 5Add the squash in a single layer and cook 4 to 5 minutes, turning once, until lightly browned and starting to soften.
6. 6Stir in minced garlic and red pepper flakes and cook 30 seconds until aromatic.
7. 7Add the tomato chunks and drained cannellini beans; season with salt and black pepper.
8. 8Cook 3 to 4 minutes, stirring gently, until tomatoes begin to release juices and beans warm through.
9. 9Pile in the greens a handful at a time, tossing until they wilt down, about 3 to 5 minutes total.
10. 10Squeeze the juice of half the lemon over the pan and toss to coat everything in the bright pan juices.
11. 11Taste and adjust salt or add more lemon if the greens need lift.
12. 12Transfer to a serving bowl, top with toasted pine nuts and grated Parmesan, and serve hot as a complete skillet dinner.