By Donna Grisham

With the big box of free pears from a neighbor, the sage from our own garden and the beautiful collards we got this week, this combination came to me right at the farm stand!
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3 ripe but firm bartlett pears, sliced

1 Bunch Collard, ribboned

3 large cloves garlic, sliced

8 sage leaves, ribboned

1-2T runny honey

2 T honey roasted slivered almonds

2-3T olive oil

salt and pepper


In a large cast iron pan, warm the olive oil over medium heat then add the garlic. After a few minutes add the sage, allow for both to cook but not brown, then add the pears. Sauté until the pears just begin to soften and to release a bit of their juices, then drizzle honey over the pears and add a few pinches of salt. Cook for another few minutes, then top the pears with the ribboned collards. Carefully stir until the collard have wilted but are still bright green. Add salt to taste and pepper and toss in the almonds. Optional, add a squeeze of lemon and or a bit of mature cheese.