Multicolored Squash, Carrot, and Kale Sauté

Prep Time: 10 min
Cook Time: 10 min
Yields: 4 servings


  • 1 small shallot, diced
  • 2–3 Tbsp olive oil
  • 1 cup vegetable broth
  • 2–3 organic carrots, diced diagonally
  • 1 cup summer squash, sliced
  • 2 cups lacinato kale (approx half a bunch)
  • 2 cups red kale (approx half a bunch)
  • red and yellow bell pepper, zucchini, asparagus, cabbage, and/ or corn
  • 1 Tbsp Herbes de Provence
  • 2 tsp ground coriander seed
  • 1 tsp salt


  1. Sauté shallot in olive oil on medium heat for two minutes.
  2. Add carrots and saute for three minutes, covered, then add summer squash and other vegetables, except for kale, and sauté another five minutes.
  3. Add more olive oil, chicken broth, or water to help the veggies cook and keep them from sticking to the pan.
  4. Finally, add kale and stir frequently for another 2-3 minutes until lightly cooked.
  5. Sprinkle with Herbes de Provence, coriander, and salt.