- 2 over-ripe yellow squash
- 6 cups of kale, cooked till wilted
- 1 tb crushed garlic
- 1/2 stick of salted butter
- Olive Oil
- 1/2 tsp sea salt
- 1/2 tsp fresh ground black pepper
- 3/4 cup shredded pepper jack cheese
Wash squash and cut into 1″ thick pieces. Place in a medium pot. Add water until covered. Boil until tender; 15-20 minutes. With fork, remove boiled squash and place in a baking dish; single layer. Discard hot water but reserve pot for kale. Cut butter into very thin strips and place on top of each cooked squash.
Take washed and drained kale and add to pot. Add garlic. Cover with water. Boil for 15 minutes until good and wilted and center stalks are somewhat tender (like cooked broccoli stalks). Drain. Take and spread evenly on top of cooked squash with fork.
Drizzle with olive oil. Season with sea salt and black pepper. Place in oven and set for 425 and cook approximately 15 to 20 minutes until kale is lightly brown and crispy on edges. Remove from oven and sprinkle with pepper jack cheese. Ready to serve when cheese has melted.
This should serve 4 to 6. Enjoy 🙂