Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Collard Greens; |
| 2 cups | Vegetable Stock; |
| 3 \N | To 4 leaves fresh Basil OR: |
| ½ teaspoon | Dried leaf basil; |
| 2 teaspoons | Virgin olive oil; |
| ¾ cup | Onion; chopped |
| 1 tablespoon | Gingerroot; grated |
| 1 teaspoon | Jalapono pepper; chopped |
| ¼ teaspoon | Seasame oil; |
| \N \N | Pepper to taste; |
| 1 teaspoon | 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 + ½ 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