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1 pound collard greens, rinsed well and cut into thin strips
2 cups vegetable stock
3–4 leaves fresh basil or 1/2 teaspoon dried basil
2 tablespoons virgin olive oil
3/4 cup chopped onion
1 clove garlic, peeled and sliced very thin
1 teaspoon grated ginger
1 teaspoon chopped jalapeño pepper, or more to taste
1/4 teaspoon sesame oil
Ground pepper to taste
1 teaspoon sesame seeds
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1) Place collard greens in a saucepan with the stock and basil, cover the pan, and cook about 30 minutes over low heat, until greens are tender.
2) Heat oil in a non-stick skillet and sauté onion and garlic for 2 minutes. Add ginger and jalapeño pepper and cook 2 minutes more. Add collards with their cooking liquid and stir until liquid has nearly evaporated.
3) Add sesame oil and pepper; stir. Sprinkle with sesame seeds.
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