Another garlicky recipe this week, but this time the squash is lightly cooked. The dressing here is a simplified chimichurri.
Cut a head of fresh garlic in half. Remove any tough skin from one half, then chop it.
Wash 1 bunch of cilantro, dry it and then chop the leaves to make 1 C. Place the garlic and cilantro on a large cutting board and mince them finely, together. Combine in a bowl with the juice of 1 lemon and sprinkle with salt.
Dice 2 summer squash finely.
Wash 1 bunch of kale and dry. Remove the stems and then cut the leaves into large pieces.
Toss the kale and squash in a large bowl with 2 T. olive oil and salt.
Heat a large skillet until it very hot, then add the vegetables to the pan. The goal is to sear the kale and just barely cook the squash. After 2-3 minutes, move them from the pan back into the large bowl and toss with the garlic/cilantro/lemon mixture.
Once the veggies have cooled, serve them on a bed of romaine lettuce leaves.