Author and cook, Nancy Mehagian

A perfect accompaniment to any dish, I call my greens "nutritional dyn amite."  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.