Pears are currently in season, which means they’re at their juiciest and most nutritious. Whether eaten as a snack or added into a sweet or savory dish, pears are high in fiber and a good source of Vitamins C and K. The bulk of the fiber in pears (pun intended) resides in their skin, so make sure to leave the skin on whenever you cook with or eat them.
Collard, Pear, and Caramelized Onion Casserole
1 pound collard greens, stems removed, cut onto ½ inch strips
1 pound Spanish or yellow onions, peeled, sliced ¼-inch thick
1 pound ripe pears, cores removed, sliced ¼-inch thick
⅓ cup dried cherries
½ cup apple cider or apple juice
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons apple cider vinegar
½ teaspoon ground coriander
1 ½ cups shredded smoked gouda
1. In a large skillet over medium heat, sauté onions in olive oil with ¼ teaspoon salt until caramelized, about 20 minutes. When soft, sprinkle with balsamic vinegar and let cool.
2. In a large pot, cook collard greens, covered, in ½ cup water until soft, about 8 minutes. Drain and set aside to cool.
3. In a small saucepan, combine apple cider or juice with dried cherries and simmer over low heat until cherries are plump. Set aside to cool.
4. In a bowl, mix well together onions, pears, collard greens, cherries with juice, apple cider vinegar, coriander and 1 ¼ cups of the cheese. Season with salt to taste.
5. Transfer the mixture to a 6-cup casserole dish coated with vegetable oil spray, sprinkle with the remaining ¼ cup of cheese, and bake at 350 degrees for about 45 minutes until the pears are soft. Serves 6.
Recipe from the Federation of Massachusetts Farmers Markets