2small summer squashes thinly sliced, about ¼-inch thick
1lbloose sausage (can remove casings if needed)I used a red chile garlic sausage - try to find a sausage that is already seasoned!
2big handfuls of arugula, or another leafy green
To serve:
Corn tortillas
Lime wedges
Cilantroroughly chopped
Instructions
In a large saute pan, heat the oil over medium heat.
Add the sliced onions and zucchini, stirring often. Cook until they have softened but still are firm, about 8 minutes.
Add in the sausage in the pan, breaking up with a wooden spoon. Continue to stir and break up the sausage. Cook until the sausage is browned, about 10 minutes.
Add in the greens and cook for about 1 minute, or until wilted.
To warm tortillas (this step is crucial!)
Options:1) Heat each side of the tortilla over an open flame for about 15-30 seconds.2) Heat each side of the tortilla in a dry saute pan for about 15-30 seconds.3) Wrap a stack of tortillas in a damp paper towel and microwave for about 30 seconds.*Keep warmed tortillas wrapped in a dish towel until ready to serve.
Serve with lime wedges of cilantro.
Notes
*If you can't find a seasoned sausage, you can add your own spices! For this recipe minced garlic, red chili powder/flakes, and some chili powder would be great!