Recipe - Early Fall Farmers Market Saute

By Chef Eron Picus

Ingredients

1 cup Escarole or other hearty greens, cut into 1-inch ribbons

½ cup Mushrooms, sliced

½ cup Butternut Squash or other fall squash, sliced

¼ cup Onion, diced

1 clove Garlic, sliced

Olive oil

Salt and Pepper

½ lemon

Instructions

On medium heat Saute  onions, garlic and butternut squash with salt till just tender. 

Add mushrooms to pan and increase heat until all ingredients start to brown.

Put escarole in pan and cook until wilted.  

Finish with a squeeze of lemon juice and a pinch of S&P.