Spicy Collard Greens

1 lb collard greens
2 cup vegetable Stock
3 To 4 leaves fresh basil or 1/2 tsp dried leaf basil
2 tsp virgin olive oil
3/4 cup onion, chopped
1 tablespoon gingerroot, grated
1 teaspoon jalapono pepper, chopped
1/4 teaspoon seasame oil
Pepper to taste
1 teaspoon sesame seeds

Rinse greens well in tepid water and slice in thin strips. Place in a saucepan with the stock and basil, cover and cook about 30 minutes, until greens are tender.

Heat oil in a non-stick skillet and saute onion and garlic; stir in gingerroot and jalapeno pepper.

Add collard and stir until liquid is neatly evaporated. Add sesame oil and pepper to taste; stir. Sprinkle with sesame seeds.

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