olive oil
garlic
onion
zucchini or yellow squash
spinach leaves
salt to taste (I use garlic salt)
cooked brown rice

Sauté onion and squash in olive oil, then add a clove or two of chopped garlic. Add spinach leaves and stir until the leaves wilt. Just adjust the amounts to however much you want or need. Serve over brown rice cooked in chicken broth with spices added such as thyme, oregano, garlic, etc. to your taste.

Serves about 4, using a bunch of spinach. Not sure if you can freeze; probably. Can make ahead.