SAGE, GARLIC AND HONEYED PEARS
WITH COLLARDS
By Donna Grisham
Ingredients
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
Directions
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.