Screamin’ Greens by Nancy Mehangian

Nancy MehagianA perfect accompaniment to any dish, I call my greens “nutritional dynamite.” For this dish, I prefer black kale, red Russian kale or collard greens. Feel free to mix and match. 2 bunches greens, washed well, chopped and steamed until tender. (If you don’t already own a stainless steel steamer basket, please buy this essential kitchen item.)

·1/4 cup olive oil

·1 large onion, sliced

·1 red bell pepper, sliced thin

·4 cloves garlic, minced or pressed

·1 tbsp. balsamic vinegar

·1 tbsp. tamari soy sauce

·red pepper flakes, to taste

·salt/coarse grind black pepper, to taste

In a large skillet (I prefer cast-iron), saute the onions until nearly browned. Stir in bell pepper and garlic, and saute a few minutes longer. Next, stir in the steamed greens, season with vinegar, tamari, salt and peppers and serve. Serves 4-6.

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by Nancy Mehangian
Nancy Mehagian has been a massage therapist and Jin Shin Jyutsu practitioner in Los Angeles for nearly 30 years. She is the author of a soon-to-be-published culinary memoir, "Siren's Feast, an Edible Odyssey".