Spicy Summer Squash with Herbs

1. 1

   Heat the oil in a large nonstick skillet over medium-high heat.

2. 2

   Add the squash, jalapenos, onions, vinegar, 3/4 teaspoon salt and pepper to taste and stir to combine.

3. 3

   Cover and cook until the squash starts to brown, stirring twice during cooking, about 6 minutes.

4. 4

   Remove the lid and continue to cook, stirring occasionally, until the squash is nicely browned and tender, another 6 minutes.

5. 5

   Add the sage and garlic and cook for 1 minute.

6. 6

   Season with salt to taste.

7. 7

   Stir in the chives, transfer to a bowl or platter and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.