4 tablespoons basil pesto, or more to taste
1/2 cup thinly sliced carrots
1/2 cup broccoli florets
1 cup summer squash
2 cups kale, removed from stem and chopped (can use stems or not)
or 2 cups baby spinach
1 cup yellow daylily buds (closed) and/or day-old flowers
salt and pepper to taste
Place 2 tablespoons pesto in a saucepan over medium heat. Add carrots, broccoli and approximately 2 tablespoons of water (to keep veggies from sticking to pan). Saute for 2-3 minutes. Add summer squash, daylily bulbs and kale stems (if using), and a little more water. Saute for another 2-3 minutes. Add daylily flowers, kale leaves or spinach, remainder of pesto and water if needed. Saute for another 2-3 minutes. Season with salt and pepper. Serve immediately.
