Ingredients

1 pound collard greens
2 C. vegetable stock
3 to 4 leaves fresh basil, or 1/2 tsp. dried leaf basil
2 tsp. virgin olive oil
3/4 C. onion, chopped
1 Tbsp. ginger root, grated
1 tsp. jalapeno pepper, chopped
1/4 tsp. sesame oil
pepper, to taste
1 tsp. sesame seeds

Cooking Instructions

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 nonstick skillet; Saute onion and garlic. Stir in ginger root and jalapeno pepper. Add collard; stir until liquid is neatly evaporated. Add sesame oil and pepper to taste; stir. Sprinkle with sesame seeds.
 
 
And the Word became flesh, and dwelt among us, and we saw His glory, glory as of the only begotten from the Father, full of grace and truth. (John 1:14)