small summer squash (generally one per serving)
1 glug olive oil
shallot (to taste)
fresh mint (generally 1-2 stems of mint per serving)
The measurements in this recipe are vague. Don’t let it throw you. When shopping, look for the squash with the smallest diameter. They should be cylindrical in shape more than bulging or the seeds will overwhelm the results.
Using careful knife skills, a mandoline or other gadget, cut
- small summer squash
into very thin slices. Heat a large skillet on a high flame. Add
- a glug of olive oil
and add the sliced squash stirring to coat with oil and then let the squash brown a bit before stirring. It is best to cook in batches so that you can brown the squash a bit. You definitely don’t want to crowd the pan.
When the squash is cooked enough, set aside in a bowl. Cook additional batches of squash.
Lower temperature on heat and add
- thinly sliced shallot, to taste
and cook without browning. Add to cooked squash in bowl.
Pluck leaves from
- stems of fresh mint (1-2 per serving)
Chop the mint coarsely, add to the squash, stir and add salt to taste. Serve at room temperature.