Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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