Italian Winter Greens with Pear-Walnut Dressing

Name: Italian Winter Greens with Pear-Walnut Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium shallots, finely sliced; 1/2 cup grapeseed oil, plus more for pan; 1 Bosc pear, cored (3/4 diced and 1/4 thinly sliced, for garnish; 2 tablespoons verjus or 1/2 lemon, juiced; 2 tablespoons honey; Kosher salt and freshly ground black pepper; 1 bunch kale; 1 bunch rainbow chard; 1 bunch beet greens; 1/2 cup grated Parmigiano-Reggiano; 1 cup toasted walnut pieces

Servings: persons

2 medium shallots, finely sliced
1/2 cup grapeseed oil, plus more for pan
1 Bosc pear, cored (3/4 diced and 1/4 thinly sliced, for garnish
2 tablespoons verjus or 1/2 lemon, juiced
2 tablespoons honey
Kosher salt and freshly ground black pepper
1 bunch kale
1 bunch rainbow chard
1 bunch beet greens
1/2 cup grated Parmigiano-Reggiano
1 cup toasted walnut pieces

1
In a medium-sized saute pan add the sliced shallots with a drizzle of oil and slowly cook over medium heat until well caramelized, about 5 to 6 minutes.
2
Stir in the diced pear and cook down until pulpy.
3
Carefully add the pear mixture to a blender along with the verjus, honey, 1/2 cup grapeseed oil, salt and pepper, to taste.
4
Puree until smooth adding a little water to thin if necessary; it should be the consistency of a thick vinaigrette.
5
Set aside in the refrigerator to cool.
6
Wash all the greens and remove the stems.
7
Tear the leaves into bite-size pieces and dry well.
8
In a large bowl or platter add the leaves and toss.
9
Pour the dressing over the salad, and toss gently.
10
Garnish with Parmesan, toasted walnuts and pear slices.

484

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 medium shallots, finely sliced, 1/2 cup grapeseed oil, plus more for pan, 1 Bosc pear, cored (3/4 diced and 1/4 thinly sliced, for garnish, 2 tablespoons verjus or 1/2 lemon, juiced, and more.

Yes, Italian Winter Greens with Pear-Walnut Dressing falls under the General category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!