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Sautéed Summer Squash and Savoy Cabbage


2 tablespoons butter or olive oil

½ head savoy cabbage, cored and thinly sliced

½ pound zepher squash, sliced crosswise in 1/2-inch pieces

3 cloves garlic, minced

Sea salt and fresh black pepper

1 large handful fresh basil leaves, thinly sliced


  1. Heat butter in a large skillet over medium high heat. Add the cabbage and sauté for about 3-5 minutes until it just begins to wilt. Add the squash and cook 2-3 minutes more.
  2. Add the garlic and cook until it becomes fragrant. Turn off the heat.
  3. Season with salt and pepper and toss in the basil.