Ingredients:

  • 4 cups cabbage, thinly sliced
  • 2 medium yellow squash, sliced
  • 1 medium onion, sliced
  • 4 cups baby spinach
  • 1/4 cup fresh basil, chopped
  • 2 cloves garlic, minced
  • 1 cup vegetable stock
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 teaspoons lemon juice
  • 1 tablespoon fresh dill chopped
  • 3 teaspoons cornstarch divided (optional)

Instructions:

  1. Saute squash, cabbage and onions in butter and oil over medium-high heat for 2 to 3 minutes until squash browns and cabbage begins to wilt.
  2. Add garlic, spinach and lemon juice cook about 1 minute until spinach begins to wilt.
  3. Add stock and basil. Reduce heat and simmer until cabbage is tender and sauce begins to thicken. Stir in dill. Add cornstarch 1 teaspoon at a time if necessary to thicken to desired consistency.

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