Sauted kale

Ingredients

• 1 1/2 pounds young kale, stems and leaves coarsely chopped
• 3 tablespoons olive oil
• 2 cloves garlic, finely sliced
• 1/2 cup vegetable stock or water (or chicken stock)
• Salt and pepper
• 2 tablespoons red wine vinegar

Directions

Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.

Baked Patty Pans

Sliced patty pans can be baked with Parmesan to make a casserole. Lightly grease a small casserole dish with unsalted butter, then layer the sliced patty pans in the bottom of the casserole so that the rounds overlap slightly. Dot the slices with a bit of butter. Sprinkle a half-cup of freshly grated Parmesan over the slices. (It's tempting to add more, but you'll want to avoid smothering the mild flavor of the squash.) Add salt and pepper to taste, and then place the casserole in a 350 F oven for 15 minutes, or until the Parmesan is melted and slightly browned.

Read more: http://www.ehow.com/how_5124196_cook-patty-pan-squash.html#ixzz2Y84vD5z6

Squash with Bacon

Marlys Waldo original

Bacon
Shallots, chopped
Yellow squash, especially patty pan, cut into 1 inch pieces
Cherry/Grape tomatos

1. Put bacon in a medium pan and cook until done to your liking
2. Put bacon on a plate lined with a paper towel and pour out bacon grease into a container
3. Put shallots in the pan and cook until soft
4. Add sqash and cook until nearly done
5. Add tomatoes and cook until soft
6. Add bacon, chopped