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.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)