Sautéed Zucchini and Leafy Greens
This Sautéed Zucchini and Leafy Greens dish is a quick, no-fuss side that comes together in 15 minutes or less. It’s light, flexible, and a great way to get more greens onto the plate.
Ingredients
- 2 zucchini, small, cut into 1/2" thick half moons
- 3 ounces baby spinach, or 2 large handfuls
- 2 stalks scallions, thinly sliced
- 1 tablespoon Neutral oil
- Kosher salt
- Black pepper
Instructions
- Prep the zucchini into 1/2" thick half moons. Thinly slice the scallions.
- Heat a pan on medium high heat. Add a tablespoon of neutral oil, then add the scallions and zucchini.
- Let cook for 2 minutes, or until you start to see light browning on one side of the zucchini, then stir and cook for another 1-2 minutes. Then add in 2 large handfuls of baby spinach and a tablespoon of water. Cook for another 1-2 minutes to wilt the spinach, and season with kosher salt and black pepper. Taste, adjust with more salt and pepper, and serve.
Notes
Watch the zucchini closely – It overcooks fast and can turn mushy if you’re not careful. Taste a piece and the zucchini after 3-4 minutes and if it is already cooked through, remove the zucchini to set aside and sauté the greens separately. Add the zucchini back at the end to combine. I also recommend doing this method if you're doubling or tripling the batch.
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