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.
 
 
"Every moving thing that is alive shall be food for you; I give all to you, as I gave the green plant." (Genesis 9:3)