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 ginger root, grated
1 teaspoon jalapeno pepper, chopped
1/4 teaspoon sesame 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 ginger root 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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