Friday, January 16, 2009

Braised Winter Greens with Pears and Onions

This dish uses Pears as a counterpoint to Winter Greens which are typically somewhat peppery and slightly bitter. The Pears, along with the Onions help to balance out the pervasive flavors of the Greens while providing some textural differences as well. This is a great side dish to serve with Chicken or Pork entrees or for those who don't dig on swine or fowl, try it with your favorite starch or marinated tofu.

The 10" Saute Pan ready to go to work, heating over medium heat

Just like any good night you will want to start off with a little Olive Oil

Add the Onion to the Saute Pan with a little Kosher Salt and keep them moving

Add in the diced Pear and continue to saute

Add in the Winter greens with a little more Salt and Olive Oil

Put a lid on the pan to capture some of the steam and start the moist heating process of braising

Braise the mixture for 20-25 minutes to make the greens tender and deepen the flavor. Cook uncovered to eliminate the excess moisture.

General Notes
Servings: 4 sides
Total Time: 30-45 minutes depending on how much prep your greens require
Any winter greens will work well, this was a mixture but only one kind can be used as well

2 pears, peeled, cored and diced
1/2 a yellow onion sliced on the thin side of medium
4 cups Winter greens (such as Kale, Collard, or Mustard), washed thoroughly, destemmed, and cut into 2 inch strips, about 1 bunch
Olive Oil as needed
Kosher Salt to taste
Black Pepper to taste
White Wine Vinegar if needed
Honey if needed
Written Instructions
  • Put a pan that you have a lid to on the stove at medium heat
  • Drizzle in a small amount of Olive Oil and let heat until it easily slides around the pan
  • Add the sliced onions with some Kosher Salt and saute to add some color
  • Cook for a few minutes until the Onions have browned and softened
  • Add diced Pears and saute to give them a little bit of color
  • When you have just slightly browned the pears and started to softening add the greens to the pan
  • Add a little Olive Oil and Kosher Salt and Cover the pan with the lid
  • Every few minutes stir the mixture a little to help keep the onions and pears from sticking. The steaming and braising effect happening inside of the pan should help keep this from being a worry
  • Cook in this manner for 20 - 25 minutes or until the greens taste tender when you try one
  • Adjust the seasoning as necessary with Kosher Salt, Black Pepper, Vinegar, or Honey depending on which way your taste decides you should take the flavor. If it still taste a little bitter add a small amount of honey and retaste. Too sweet? Add a little bit of vinegar and so on and so forth
  • Remove from heat and make it happen in your tum tum


  1. Wife tip of the day: you can buy greens all washed and precut bagged at Trader Joe's. It is a serious time saver, and actually seems to be cheaper. This recipe is super good (and healthy!); it is great to impress friends with.

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