Once these prolific green summer squash ripen, they just keep coming. Keepers they are not, so you need to eat them up. Here’s one delicious way to offer them for breakfast.
1 bunch lacinato (aka “dinosaur”) kale
1 medium sized zucchini
2 Tablespoons sesame oil
1 Tablespoon toasted sesame oil
1 Tablespoon soy sauce
Wash the kale and zucchini well.
Trim the ends of the spines of the kale and both ends of the zucchini.
Cut the kale into 2-inch-wide strips.
Slice the zucchini into diagonal ¾ inch rounds.
Then chop each round into nine small cubes.
Heat a stainless steel or cast iron skillet on a medium flame.
When pan is hot, add the sesame oil and toasted sesame oil.
Add the kale pieces to the pan, and use cooking chopsticks or a wooden spoon to heat on all sides.
When the kale begins to wilt and turn a more vivid shade of green – this should take about 3-4 minutes – create a “well” in the center of the pan.
Place the zucchini cubes in the center of the pan.
Spoon the soy sauce on top of the zucchini cubes and brown them on all sides.
When zucchini are browned all around, remove from pan and arrange on a serving plate.
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