Squash Shoot Aglio e Olio
  • Young, fresh squash shoots (any variety of summer or winter squash)
  • Water
  • Extra Virgin Olive Oil
  • Black peppercorns
  • Sea Salt
  1. In a large skillet on medium-high heat, add squash shoots and water to just cover the bottom of the pan. Cover with a tight-fitting lid and cook shoots for 1-2 minutes.
  2. Remove lid. Allow any remaining water to evaporate from skillet. Add olive oil to preference (I add about 1-2 Tbsp olive oil/gallon bag of greens) and sauté greens with freshly-ground black pepper and sea salt.
  3. Serve warm.
Recipe by Mother of a Hubbard at http://www.motherofahubbard.com/eat-shoots-and-leaves/