Friday, October 06, 2006

Wilted Greens with Pinot Pears - Revamped

Here is a lower fat and calorie version of the previous recipe, plus this one is suitable for vegetarians.

Wilted Greens with Pinot Pears Redux

- 2 pears, cored and cut into wedges
- 1 tablespoon honey
- 1 teaspoon sherry vinegar
- 1/2 cup Pinot Noir
- 6 cups chopped greens
- salt and pepper to taste
- 1/2 cup walnut pieces
- 1 tablespoon sunflower or safflower oil

Heat oil in a large skillet. Add walnut pieces and cook until browned. Remove walnuts and set aside - leave remaining oil in skillet. Add pears, honey, and vinegar and cook 5 minutes or until lightly browned. Stir in wine; cook until wine is absorbed by pears. Stir in greens; cook and stir until barely wilted. Season with salt and pepper. Transfer to plates and top with walnut pieces. Makes 4 servings.


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