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.

Merlian News Podcasts with Nancy Mehagian

Siren’s Feast by Nancy Mehagian

Culinary Memoir a Feast for the Senses by Pauline Adamek

Hidden Treasures In Healing by Nancy Mehagian

Japanese Pumpkin Side Dish by Nancy Mehagian

The Last Hurrah Salad by Nancy Mehagian

Old Dog by Nancy Mehagian

| by Cheryl Shainmark

If you’re looking for a gift book for the children in your life, I highly recommend Old Dog by Nancy Mehagian, illustrated by Yoko Matsuoko. There are a million books about puppies out there, but this is the first I can think of that introduces children to the idea of a “senior” dog. Written with real warmth, the author has captured the joy and rewards of loving and caring for a beloved older pet.

Read More.
Filed Under:

Japanese Pumpkin Side Dish by Nancy Mehagian

It’s the season for sweets, including pumpkin pie, but professional cook, Nancy Mehagian shares a side dish recipe for Japanese pumpkin that’s fast, healthy and delicious. Nancy has been a massage therapist and Jin Shin Jyutsu practitioner in Los Angeles for nearly 30 years. She is the author of the culinary memoir, “Siren’s Feast, an Edible Odyssey”.

Read More.
Filed Under: