• 2 TB olive oil
  • 7 cloves garlic, sliced
  • 1 chile pepper, chopped (optional)
  • 1 head fresh broccoli, chopped
  • 1 bunch kale, stems removed and chopped
  • ¼ c. sun-dried tomatoes, cut in thin strips
  • juice of 2 limes
  • salt, to taste


  1. Heat olive oil in a large wok or skillet over high heat.
  2. Stir in garlic and chile pepper; cook for two minutes, stirring frequently.
  3. Stir in broccoli; cook 1 minute. Add kale and cook 2 minutes, stirring frequently.
  4. Stir in sun-dried tomatoes. Pour in lime juice and season with salt to taste. Toss well.
  5. Serve with rice, soba noodles, barley, or wheat berries.

Serves 6

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