•⅛ 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 (or lemons will probably work)
Heat 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 minutes, stirring frequently. Stir in sun‐dried tomatoes. Pour in lime juice, and season with salt to taste. Toss well.