Source: dLife

Collard greens flavored with jalapeno pepper, garlic, mustard, and onions.

Servings

1 lb Greens, collard, chopped, fresh , rinse well and slice into thin strips
2 cup low sodium vegetable broth
3 fresh basil leaves (or 1/2 teaspoon dried leaf basil)
2 tsp extra virgin olive oil
0.75 cup fresh chopped onion
2 medium garlic cloves , minced
1 tbsp fresh ginger root , grated
1 tsp fresh jalapeno chili peppers , chopped
0.25 tsp sesame oil
1 pinch black pepper
1 tsp sesame seeds

1 Put the collard greens, stock, and basil in a saucepan. Cook, covered, for 30 minutes.
2 Heat the oil in a nonstick skillet. Saute the onion and garlic. Add the gingerroot and jalapeno pepper. Mix in the collards. Cook, stirring, until most of the liquid has evaporated.
3 Mix in the sesame oil and pepper. Sprinkle the sesame seeds on top.