Spicy collard greens

Yield: 4 servings

Ingredients:

• 1 lb Collard Greens; 1 tb Gingerroot; grated
• 2 c Vegetable Stock; 1 ts Jalapono pepper; chopped
• 3 To 4 leaves fresh Basil OR: 1/4 ts Seasame oil;
• 1/2 ts Dried leaf basil; Pepper to taste;
• 2 ts Virgin olive oil; 1 ts Sesame seeds;
• 3/4 c Onion; chopped

Instructions:

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; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master

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