Title: Spicy collard greens
 Categories: Diabetic, Vegetables, Side dishes
      Yield: 4 Servings
 
      1 lb Collard Greens;
      2 c  Vegetable Stock;
      3    To 4 leaves fresh Basil OR:
    1/2 ts Dried leaf basil;
      2 ts Virgin olive oil;
    3/4 c  Onion; chopped
      1 tb Gingerroot; grated
      1 ts Jalapono pepper; chopped
    1/4 ts Seasame oil;
           Pepper to taste;
      1 ts Sesame seeds;
 
  Rinse greens well in tepid water and slice in thin strips.  Place in a
  sausepan 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 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. Food Ecxchange per serving:
  1 VEGETABLE EXCHANGE + 1/2 FAT EXCHANGE CAL: CHO: 0mg; CAR: 7g; PR0:
  2g; SOD: 28mg; FAT: 3g;