1/8 cup extra virgin olive oil
7 cloves garlic, sliced
1 Chile pepper, chopped (optional
1 head fresh broccoli, chopped
1 bunch Kale, stems removed and chopped
¼ cup sun-dried tomatoes, cut in thin strips
juice of 2 limes
salt
Directions:
Heat the olive oil in a large wok or skillet over high
heat. Stir in garlic and chile pepper; cook for 2
minutes, stirring frequently. Stir in broccoli; cook 1
minute. Add kale, and cook 2 minuets, stirring
frequently. Stir in sun-dried tomatoes. Pour in lime
juice, and season with salt to taste. Toss well.
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