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| RECIPE FOR CUCUMBER AND KALE SAUTE |
Title: Cucumber And Kale Saute
Category: American Microwave -vegetarian
Serves: 4
Ingredients:
| 2.00 | md | Cucumbers | | | (about 1 pound) | | 1.00 | tb | Olive or | | | Vegetable oil | | 1.00 | sm | Onion, thinly sliced | | 1.00 | | Cl Garlic, finely chopped | | 2.00 | c | Torn kale pieces | | 2.00 | ts | Chopped fresh or | | 0.50 | ts | Dried basil leaves | | 0.25 | ts | Salt | | | Dash of pepper |
Instructions:
Prepare cucumbers as directed - except pare; cut lengthwise in half and remove seeds.
Cut each half crosswise into 1/4-inch slices.
Heat oil in 12-inch skillet over medium heat.
Cook cucumbers, onion and garlic in oil about 4 minutes, stirring occasionally, until cucumbers are crisp-tender.
Stir in remaining ingredients.
Cook and stir just until kale is wilted.
4 SERVINGS; 65 CALORIES PER SERVING.
To Microwave: Omit oil.
Prepare cucumbers as directed - except place cucumbers, onion, garlic, basil, salt and pepper in 2-quart microwavable casserole.
Cover tightly and microwave on high 3 to 4 minutes or until cucumbers are crisp-tender.
Stir in kale.
Cover tightly and microwave on high 1 to 2 minutes longer or just until kale is wilted.
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