Scrub squashes and trim stems. Slice squash lengthwise into strips, then cut strips in halves.
2
Toss with salt and drain in a colander. Top bowl with a plate and let stand about an hour, tossing now and then to drain. Squeeze squash dry.
3
Heat oil in a skillet over high heat.
4
Add squash and toss until tender and lightly browned, about 5 minutes. Remove skillet from heat.
5
Toss in the sorrel and basil and season to taste with the salt and pepper. Serve hot or at room temperature. Top with microgreens before serving, if desired.
Scrub squashes and trim stems. Slice squash lengthwise into strips, then cut strips in halves.
2
Toss with salt and drain in a colander. Top bowl with a plate and let stand about an hour, tossing now and then to drain. Squeeze squash dry.
3
Heat oil in a skillet over high heat.
4
Add squash and toss until tender and lightly browned, about 5 minutes. Remove skillet from heat.
5
Toss in the sorrel and basil and season to taste with the salt and pepper. Serve hot or at room temperature. Top with microgreens before serving, if desired.
