Serves:

Ingredients:

2 md Cucumbers
1/4 ts Salt
1/2 ts Dried basil leaves
2 ts Chopped fresh or
2 c Torn kale pieces
1 Cl Garlic, finely chopped
1 sm Onion, thinly sliced
Vegetable oil
1 tb Olive or
(about 1 pound)
Dash of pepper

Method:

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.