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1
Pulse collard greens and shallot in food processor until finely chopped.
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2
Heat oil in large skillet over medium heat.
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3
Add collard mixture and garlic, and saute 5 to 7 minutes, or until collards have shrunk and are tender, and most of liquid has evaporated.
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4
Stir in vinegar, season with salt and pepper (if desired), and set aside to cool.
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5
Preheat oven to 350F.
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6
Coat baking sheet with cooking spray, or line with parchment paper.
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7
Place 1 phyllo sheet with long side closest to you on clean work surface; cover remaining phyllo sheets with damp kitchen towel to prevent drying.
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8
Brush phyllo sheet with oil.
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9
Stack 2 more phyllo sheets on top, brushing each with oil.
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10
Cut phyllo stack lengthwise into 4 strips.
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11
Spoon 1 Tbs.
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12
collard mixture 1/2 inch from a short end of 1 phyllo strip.
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13
Top with 1 pear slice.
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14
Fold upper corner over filling to make a triangle.
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15
Continue folding triangle onto itself, across, and down to make triangle packet.
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16
Transfer to prepared baking sheet.
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17
Repeat with remaining phyllo strips, then repeat entire process with remaining phyllo sheets, collard mixture, and pear slices.
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18
Brush triangles with oil, and sprinkle with kosher or sea salt, if desired.
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19
Bake 15 to 18 minutes, or until golden brown.
