Preparation:
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. 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. |
