Summer Stew

Ingredients:

Green or yellow beans, summer squash, baby potatoes, spinach or kale, 3 tomatoes, fresh herbs, onion, & garlic.

Prep:

Cut potatoes, beans, and squash into bite size pieces, boil and set aside. Dice tomatoes and onions, mince garlic, wash and chop spinach (kale) and set aside.

Cook:

Heavy skillet over medium heat, ad 3 tbs olive oil, saute onion & garlic,  then add tomatoes, beans, potatoes, and squash. When the squash starts to soften, add the greens. When greens are tender, add fresh herb of choice and salt & pepper to taste. Serve with White Barn Red or Cayuga White

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