Good afternoon! Mahasti would like us to share the recipe from the most recent appearance on her twice monthly cooking segment, hosted by WBIR every first and third Saturday of each month. We think this is the perfect recipe for the beginning of fall.
The onions and pears in this dish lend a sweetness to your plate that balances the savoriness of the collard greens. You’ll also notice the arrival of those popular fall spices – cinnamon, clove and allspice. Besides being delicious, those three spices offer a few health benefits as well. Cinnamon helps prevent inflammation and regulates blood sugar; Cloves contain antioxidants; and allspice has anti-inflammatory properties.
Try this recipe at home and share your successes with us on Instagram. Use the hashtag #tomatohead so we can find you.
3 pears, peeled, cored and sliced
¼ tsp black pepper
½ tsp ground cinnamon
¼ tsp ground clove
¼ tsp ground allspice
1 tsp sugar
¼ cup onion, diced
¼ cup oil
8 cups packed, Collard Greens
½ tsp salt
1 Tbl Balsamic Vinegar
In a medium bowl toss pears with black pepper, cinnamon, clove, allspice, and sugar. Heat oil a large
skillet over high heat. When oil is shimmering add onions and pears and sauté for 3-4 minutes until
pears are soft. Add Collards and sauté for 1-2 minutes until the greens begin to soften. Add salt and
balsamic vinegar. Continue to sauté until collards are soft – approximately another 3 minutes.
Serve immediately as a side with Chicken or steak.