I’m not a scientist, so I can’t explain in technical terms what occurs on the cellular level when you eat greens.
I can, however, as a human guinea pig, attest to that unexplainable, magical things happen. Your mind becomes sharper, your cravings for unwholesome foods diminishes, and your body becomes tighter and more energetic.
Since I’ve made it a habit to drink two glasses (well jars, really) of fresh pressed greens every day, I find that my body naturally craves more greens at meals. Spinach, kale and collards are the three most craveable greens. Eaten fresh, cooked or pressed into juice, I’m certain that the benefits of consuming a few servings of greens everyday are beyond measure.
This simple side dish is a lovely addition to your fall meal. The spiced pears and shallots give off a delicious aroma from the skillet and the savory, tender collards fill you with intangible, green powers…enjoy!
- 2 Tablespoons coconut oil
- ¼ teaspoon ground cinnamon
- pinch of ground cayenne
- pinch of ground cloves
- 2 bosc pears, cored and sliced
- sea salt and black pepper
- 4 shallots, minced
- 2 Tablespoons olive oil
- 2 bunches collard greens, destemmed and sliced into ½ inch strips
- ½ cup broth (chicken or veggie)
- ¼ cup toasted pecans, minced
- In a large skillet place the coconut oil over medium heat. Add the cinnamon, cayenne and cloves, and stir. Add the sliced pears, turning them once to coat both sides, and sprinkle with sea salt and the minced shallots. Cook undisturbed for 5 minutes.
- Flip the pears over and cook for another undisturbed 5 minutes, until golden. Remove the pears from the skillet and transfer to a plate – leaving the shallots in the pan.
- Add the olive oil and strips of collard greens. Sauté until wilted. Add the broth, cover the skillet with a tight fitting lid, and braise until tender – about 30 minutes. Season to taste with sea salt and black pepper. Serve topped with the spiced pears and sprinkled with the toasted pecans. Enjoy!