Meredith this is for you and anyone else liking vegetable meals or needing an exotic delicious side for meat...

SPICY COLLARD GREENS
Serves 4, Cooking time 30 min., Prep time 10 min.

1 pound collard greens or kale alone is fine..
2 cups of vege or chicken stock..(broth)...
3 to 4 loeaves of fresh basil or 1/2 tsp. dried leaf basil...
3 tsp. virgin olive oil...
3/4 cup chopped onions...
2 garlic cloves minced...
1 tbls. grated ginger root...
1 tsp. chopped jalapeno pepper...
1/4 tsp. sesame oil...
Pepper to taste...
1 tsp. seame seeds...

Rinse greens 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 onions and garlic ; stir in ginger root and jajapeno pepper.
Add collards and stir until liquid is nearly evaporated.
Add sesame oil and pepper to taste; stir, and sprinkle with sesame seeds....

Rutabaga Puree

Serves 6, cook time 30 min., Prep time 15 min.

1 Rhutabag (about 1 #) or 1 # of turnips...
1 medium size sweet potato...
1/4 tsp. red cayenne pepper...
1/2 tsp. freshly grated nutmeg...
1/4 cup non-fat dried milk powder...
3 tbls. chopped fresh parsley...

Preheat and dice Rutabaga and sweet potato; place in a sauce pan.
Cover with water and bring to a boli.
Cover and simmer 30 minutes, until tender.
Drain, reserving a little of the water.
Place vegetables in a blender or food processor and blend to a puree.
Add cayenne, nutmeg and dry milk; process to blend.
Rewarm in saucepan with some of the reserved water if necessary. Garnish with parsley and serve....