until tender. Drain the kale and set aside. 3.

Using an ovenproof, non-stick 10-inch frying pan, heat 2 tablespoons of the olive oil over medium heat. Add the onion and saut until translucent, about 7 minutes. Add the garlic and saut for another 2 minutes. Remove from the heat and set aside. Serves 4 Mom was right when she told you to eat your greens! They contain a host of phytochemicals with important cancer fighting properties. All cruciferous vegetables, such as kale, contain sulfites, helpful in removing toxins from the body. These delicious vegetables can provide and assist in recovering from the toxic side effects of chemotherapy. 4. Preheat the oven to broil. In a large bowl, whisk together the eggs, water, salt and pepper. Add the kale and onion and mix thoroughly. 5. Using the same frying pan, heat the remaining tablespoon of olive oil over medium heat. When heated, pour the egg mixture into the pan and reduce heat to low. Cook until the eggs begin to get firm around the edges, Kale Frittata Ingredients 1 bunch of kale, stemmed and roughly chopped 3 tablespoons extra virgin olive oil 1 medium onion, finely chopped 1 clove garlic, minced 6 eggs 2 tablespoons water teaspoon sea salt teaspoon fresh ground pepper Procedure 1. Pre-heat the oven to 400*. 2. In a large pot, bring about two quarts of salted water to a rapid boil. Add kale, blanching in the water for about 3 minutes or tilting the pan occasionally to let the runny (uncooked) egg distribute around the pan. Continue cooking until the eggs are almost set, about 5-7 minutes. 6. Place the pan in the preheated oven, under the broil/grill, but not too close to the heat source. (Use the middle rack.) Let the frittata brown slightly, about 3-4 minutes under the broiler. Remove from the oven. Slide the frittata onto a wooden cutting board and let cool. Cut into 4 wedges and serve.

Recipe adapted by Health Supportive Chef Federico Saldivar