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.

Screamin’ Greens

  • 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".