Summer Squash with Sorrel & Basil | Dorothy Lane Market

Summer Squash with Sorrel & Basil

PREP TIME 10 mins
COOK TIME 5 mins
SERVINGS 4
Chef Carrie Walters
  • POSTED Jul 21st, 2022
  • BY Chef Carrie Walters

INGREDIENTS

  • 1½ lbs squash
  • 1 tsp salt
  • 2 Tbsp DLM Extra-Virgin Olive Oil
  • ¼ cup sorrel leaves, cut into thin strips
  • ¼ cup basil, cut into thin strips
  • Salt and pepper to taste
  • Microgreens for garnish, if desired

INSTRUCTIONS

1
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.

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Summer Squash with Sorrel & Basil

Dorothy Lane Market
PREP TIME 10 mins
COOK TIME 5 mins
SERVINGS 4

INGREDIENTS

  • 1½ lbs squash
  • 1 tsp salt
  • 2 Tbsp DLM Extra-Virgin Olive Oil
  • ¼ cup sorrel leaves, cut into thin strips
  • ¼ cup basil, cut into thin strips
  • Salt and pepper to taste
  • Microgreens for garnish, if desired

INSTRUCTIONS

1
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.

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