The leaves from squash and pumpkin plants are not only edible, but they are absolutely delicious and highly nutritious. In my opinion, onion and garlic are the key to scrumptious squash greens.
Prep Time8 minutesmins
Cook Time10 minutesmins
Total Time18 minutesmins
Servings: 4servings
Author: All recipes on jenniferskitchen.com are property of jennifer's kitchen and cannot be republished without written permission.
Ingredients
1largeyellow or sweet onion, diced small
1tablespoonolive oil
5clovesgarlic, minced
12cups (packed)chopped squash leaves (They cook down a lot!)
In a large soup pot, sauté onion in oil over medium heat until onion begins to turn translucent – about 8 minutes.
Meanwhile, cut the greens into 1 to 1 ½-inch pieces or strips.
Turn heat to medium-high. Add garlic and greens to pot and sauté for about 3 minutes.
Add water or broth and diced tomatoes (if desired). Cover, and cook for about 10 minutes or until greens are tender. Cooking time will vary depending on how young and tender your leaves are. Watch closely; if water boils away, add a little more, but don’t add too much or greens will lose flavor.
Notes
See additional notes in this post for more details + tips and tricks to cooking squash (or pumpkin) leaves.