Oct 7 2009 END OF THE GARDEN

GREENS WITH TOMATOES AND BABY SQUASH
small tomatoes, very ripe, halved
tiny baby yellow squash with their blossoms, cut in half lengthwise
greens - mustard greens and tatsoi, torn, large stems removed
mint leaves, no stems
baby red torpedo onion, sliced
garlic, sliced
olive oil

I cut tomatoes and baby squashes in half, and put them in a non-stick skillet with the garlic & onion & olive oil, and layered on the torn greens and mint. Let it cook for about 4 minutes, then stirred it and then served it.