Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         collard greens
   2      cups          vegetable stock
   3                    leaves fresh basil or: -- (up to 4)
     1/2  teaspoon      dried leaf basil
   2      teaspoons     virgin olive oil
     3/4  cup           onion -- chopped
   1      tablespoon    gingerroot -- grated
   1      teaspoon      jalapeño pepper -- chopped
     1/4  teaspoon      sesame oil
                        pepper to taste
   1      teaspoon      sesame seeds

Preparation:

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 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.