1 pound collard greens, stems removed, leaves cut into ½-inch strips

1 pound Spanish or yellow onions, peeled and sliced ¼-inch thick

1 pound ripe pears, peeld, cores removed, sliced ¼-inch thick

⅓ cip dried cherries

½ cup apple cider or juice

3 tablespoons extra-virgin olive oil

2 tablespoons apple cider vinegar

1 teaspoon ground coriander  

1 ½ cups shredded smoked Gouda (we like Smith Farmstead Gouda, made in Massachusetts)

Sea salt or kosher salt, to taste

Freshly ground black pepper, to taste


1. In a large skillet over medium heat, saute the onions in olive oil with ½ teaspoon salt, until caramelized, about 20 minutes. When soft, sprinkle with balsamic vinegar, toss and let cool.

2. In a large pot, cook collard greens, covered with a lid, in ½ cup water until soft, about 8 minutes. Drain and set aside to cool on a large plate.

3. 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.

4. In a large bowl, mix well together cooked onions, sliced pears, collard greens, cherries in juice, apple cider vinegar, ground coriander and 1 ¼ cups grated cheese. Season with salt and pepper to taste.

5. Transfer the mixture to an oiled 6-cup casserole dish, sprinkle the remaining ¼ cup cheese on top and bake at 350F degrees for about 45 minutes, until the pears are soft.

Serves 6

Collard Pear Casserole