Heat olive oil in a large skillet over high heat. Add squash and sprinkle with salt, pepper. Cook for several minutes, turning gently with a spatula until squash is deep golden brown and tender but not falling apart. Remove to a plate and set aside.
In the same skillet, melt 1 tablespoon of butter over medium-high heat and add in kale and spinach. Toss with tongs and cook for 3 to 4 minutes. Add the cooked squash and gently toss together. Season with salt and pepper.
Serve as a side or main dish or as a filling for quesadillas or sandwiches.
Enjoy!
