Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      medium        Cucumbers -- (about 1 pound)
   1      tablespoon    Olive or -- Vegetable oil
   1      small         Onion -- thinly sliced
   1      Clove         Garlic -- finely chopped
   2      cups          Torn kale pieces
   2      teaspoons     Chopped fresh or
     1/2  teaspoon      Dried basil leaves
     1/4  teaspoon      Salt
                        Dash of pepper

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.