Conscious Eating
Screamin' Greens
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".
Nov 23, 2004, 14:56

Author and cook, Nancy Mehagian

A 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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