I was in Charleston, SC with a group of great friends, having lunch at the most fabulous, Hominy Grill restaurant. Eating at Hominy Grill is like eating at your deeply southern aunts house who happens to be a remarkable cook. Everything is good. Even the squash casserole, which I didn’t order because of the aforementioned, unappealing recipe title. But, my vegetarian friend, Emma did order it and let me try a bite. Sweet peaches was that some good grub! It defied it’s name and has made it into my cooking rotation.
Even if you don’t like squash or casseroles, give this one a try.
5 yellow squash, ends trimmed
5 small to medium zucchini, ends trimmed
3 tablespoons olive oil
1 medium sweet onion, chopped
3 fat garlic cloves, minced or pressed
1 small bunch kale or collards, about 3 cups chopped
1 box frozen (or fresh!!) baby lima beans
3/4 cup chopped, fresh basil
1 cup Parmesan cheese
Salt and cayenne pepper to taste
3 eggs, whisked
1/2 sleeve Ritz crackers, crushed
1) Chop squash and zucchini small. Place a very large sauté pan or Dutch oven over medium high heat and pour in olive oil, when the oil looks as if it is quivering, add in the onion and garlic and sauté until soft. Add in the squash, zucchini and kale or collards and sauté, stirring regularly, until the vegetables begin to get very soft, about 10-15 minutes (you may need to adjust the heat). After 5 minutes of sautéing, add in the frozen lima beans and carry on cooking.
2) Once the vegetables are soft and smell delicious, take them off the heat and remove half of the cooked vegetables to a food processor and purée. Tip all of the vegetables, whole and puréed, into a large bowl and stir in basil. Allow to cool, then add in the Parmesan and taste– add salt and/or cayenne if desired. Now add in whisked eggs (don’t add this to hot vegetables or the eggs will cook). Mix well and pour into a buttered 9X13 baking dish. Top with cracker crumbs and bake in a 375F pre-heated oven until bubbly, about 45 minutes.