- 1 pound collard greens, stems removed, cut onto 1/2-inch strips
- 1 pound Spanish or yellow onions, peeled, sliced 1/4-inch thick
- 1 pound ripe pears, cores removed, sliced 1/4-inch thick
- 1/3 cup dried cherries
- 1/2 cup apple cider or apple juice
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon ground coriander
- 1 1/2 cups shredded smoked gouda (we like Smith Farmstead Gouda, made in Massachusetts!)
- Sea salt or kosher salt to taste
- In a large skillet over medium heat, sauté onions in olive oil with 1/4 teaspoon
- salt until caramelized, about 20 minutes. When soft, sprinkle with balsamic
- vinegar and let cool.
- In a large pot, cook collard greens, covered, in 1/2 cup water until soft, about 8
- minutes. Drain and set aside to cool.
- 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.
- In a bowl, mix well together onions, pears, collard greens, cherries with juice,
- apple cider vinegar, coriander and 1 1/4 cups of the cheese. Season with salt
- to taste.
- Transfer the mixture to an oiled 6-cup casserole dish, sprinkle with the
- remaining 1/4 cup of cheese and bake at 350 degrees for about 45 minutes until
- the pears are soft.
Yield: 6 servings
Collard greens are an excellent source of lutein, an anti-oxidant pigment. Collards
also contain several cancer-fighting compounds and carotenoids. Pears are an
excellent source of fiber, both soluble and insoluble, found in the flesh and the skin.
Onions have anti-inflammatory and anti-bacterial properties, and are very rich in
organosulfur compounds, most notably quercitin, which may protect against cancer
and heart disease. Onions may be especially beneficial for women, as they contain a
compound that may inhibit the activity of the cells that break down bone.
Recipe created by Anna Gershenson