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 + ½ fat exchange calories: cho: 0mg; car: 7g; pr0: 2g; sod: 28mg; fat: 3g;