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Sautéed Summer Squash with Leeks & Chard


2 tablespoons olive oil
3 medium leeks
2 medium cloves garlic
4-5 medium summer squash, sliced lengthwise and cut into ¼-inch pieces
1 bunch chard, stems removed and leaves cut into thin ribbons
Salt & Pepper


  1. Heat olive oil in a pan over medium heat.
  2. Add leeks and a pinch of salt and pepper; sauté until leeks just begin to soften, about 2 minutes.
  3. Add garlic, squash and chard and continue cooking for 2 minutes, stirring occasionally.
  4. Add another pinch of salt and cover pan.
  5. Cook until squash is tender and chard has wilted, about 2-3 minutes.
  6. Season with salt and pepper to taste.