Feed Me That! : Spicy Collard Greens

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Title: Spicy Collard Greens
Categories: Diabetic Vegetable Side
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;

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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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;